Friday evening we enjoyed tuna steaks and spinach. We heated about a tablespoon olive oil and a tablespoon of butter and added about half of a yellow onion, diced and 2 cloves of garlic, minced. We covered the skillet and cooked it on low for about 30 minutes.
Meanwhile, we set tuna steaks out to come to room temperature whilst we enjoyed an adult beverage. Or two.
We walked in and out of the kitchen a few times to stir the mixture and MY GOSH did the onions and garlic smell good! Man alive.
When we were ready to eat, I added a bag of fresh spinach to the skillet. I don't know how many ounces or whatnot but just a bag of spinach. I mashed it in there the best I could and put the lid on top.
Jeffrey heated about 1/4 cup of olive oil in a skillet. He coated the tuna steaks with blackened redfish seasoning and Greek seasoning. He cooked them for about 1 1/2 minutes on each side.* About that same time, the spinach was done.
In other words, in less than five minutes, literally, we had dinner on the table.
The dinner was GOOD, too.
* The tuna was rare, as it should be.
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