Tuna steaks with spinach rice

Tuna steaks with spinach rice

We've used frozen tuna steaks rather than fresh, as they're cheaper and more convenient, but both work well.

By , 21 September 2015
Tuna steaks with spinach rice
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.44 per serving
Nutritional Info
Each 100g serving contains
  • Energy 2077KJ 496KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt high
of your reference intake.
Typical energy values per 100g: 551kJ/131kcal.
  • 300g brown rice
  • Olive oil, to grease
  • 400g bag Chosen by you Cook From Frozen Tuna Steaks
  • 50g bread (1-2 days old)
  • Zest 1 lemon, plus 1 tsp juice
  • 100g pitted black olives, roughly chopped
  • 2 tbsp capers
  • 160g washed baby spinach
  • Pre-heat the oven to 190C/170C Fan/Gas 5.

  • Bring a large pan of water to the boil. Add the rice, bring to a simmer and stir. Cook for 25-30 minutes.

  • Meanwhile, grease a large piece of foil then put the tuna steaks in the centre in a single layer. Fold in two sides of the foil to meet over the fish, then fold the edges tightly together to form a secure pasty-shaped parcel. Cook for 10 minutes.

  • Meanwhile, whizz the bread into crumbs in a processor or with a hand-held blender. Mix with the lemon zest and juice, olives and capers.

  • Take the tuna out of the oven, then carefully open the parcel and drain off the liquid. Top with the olive mixture and reseal. Return to the oven to cook for another 10-12 minutes, until the breadcrumbs are golden.

  • Wilt the spinach in a large pan, then stir through the rice and serve with the tuna.