what better meal to eat after a 75 minute vinyasa session than yellow fin tuna steak with spinach and mushrooms in a garlic balsamic sauce? add a glass of viognier and you have an easy, elegant meal.
garlic yellow fin tuna
4oz fresh or frozen yellow fin tuna
1/4 tsp EVOO
2 cloves garlic, coarsely chopped
brush EVOO on tuna steak and then sprinkle with garlic.
grill steak for two minutes, flip and grill two minutes more. (3-4 minutes per side for a less seared tuna)
spinach and mushrooms in garlic balsamic sauce
4-5 baby bella mushrooms
3 cups spinach
2 cloves garlic, coarsely chopped
1 Tbsp EVOO
2 Tbsp balsamic vinegar
FGBP (fresh ground black pepper)
in a saucepan, heat 1 Tbsp EVOO with garlic, FGBP, and 1 Tbsp balsamic vinegar. add baby bellas and cook 2-3 minutes. add spinach and cook for 1 minute. add 1 remaining balsamic and cook on low until spinach is wilted. remove from heat.
scoop spinach and mushrooms and sauce onto a plate and add tuna steak.