Olive-Oil-Braised Tuna With Orange-Olive Tapenade - 3g Carbs, 1g Fiber, 0g Sugar
From: Williams-Sonoma's "The New Slow Cooker: Comfort Classics Reinvented,"
by Brigit Binns (Weldon Owen, 2010) VIA The Washington Post
Because the fish spends such a short time in the cooker, the first
30 minutes are spent developing flavor in the braising liquid.
You'll need a 3-quart slow cooker for this recipe.
MAKE AHEAD: Leftover tapenade can be refrigerated for up to 1 week.
Course: Main Course
Features: Slow Cooker, Healthy
Servings: 6
1/4 cup no-salt-added vegetable broth (may substitute fish stock)
5 Tbsp extra-virgin olive oil, plus more for the spinach
1/4 cup dry white or rose wine
1/2 medium onion, finely chopped
6 dried bay leaves (may substitute 3 fresh bay leaves)
1/2 tsp kosher salt, plus more as needed
Freshly ground black pepper
12 oz fresh center-cut tuna, cut into thick steaks
2 cloves garlic, thinly sliced
Grated zest of 1 orange
5 oz pitted, mild green olives, such as Picholine or Lucques (about 3/4 cup)
5 oz pitted, brine-cured black olives, such as Nicoise (about 3/4 cup)
1 tsp red or white wine vinegar
5 to 6 oz fresh baby spinach
Combine the broth, 4 tablespoons of the oil, the wine, onion, bay leaves
and salt in the slow cooker; season with pepper to taste. Stir, then cover
and cook on LOW for 30 minutes. During this time, let the tuna steaks come
to room temperature.
Add the tuna, turning to coat the pieces evenly. Cover and cook on LOW for
15 minutes; use a spatula to turn the steaks over, cover and cook for a
total of up to 35 minutes, so the fish is opaque and firm (start checking
after 25 minutes). Use a slotted spatula to transfer the fish to a cutting board or large plate, then use two forks to separate the pieces into large flakes. Cover loosely to keep warm. Discard the braising liquid.
While the fish is cooking, combine the garlic, orange zest, olives, vinegar
and the remaining tablespoon of oil in a food processor. Pulse to form a
thick puree. The yield is about 1 1/2 cups.
When ready to serve, toss the spinach in a mixing bowl with a little oil
to lightly coat. Season with salt and pepper to taste. Divide among
individual plates, creating a bed for the tuna. Distribute the fish
evenly among the portions. Top with the tapenade. Serve at room
temperature.
Servings: 6 (using half the tapenade)
Nutrition per Serving:
110 Calories, 5g Total Fat, 1g Saturated Fat, 25mg Cholesterol,
330mg Sodium, 3g Total Carbs, 1g Dietary Fiber, 0g Sugar, 14g Protein
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