Mustard Glazed Tuna with Shallot Cream

Mustard Seared Tuna with Shallot Cream

If you've only tried the packed-in-water-and-canned variety, you've been missing out.  Tuna is delicious fresh or previously frozen and can now be found in most grocery stores. Its such a hearty fish, you only need a portion smaller than the palm of your hand to feel satisfied.  Fresh tuna can be marinaded in anything and really takes on the flavors of the dish.  I prefer it pink through the center as cooking it through can cause it to be dry.

Chinese Spinach - Courtesy of the Edmonds, WA Saturday Market

I paired this tuna dish with a side of wilted greens.  I saw this vibrant green and red spinach at the farmer's market and had to try it.  The end result turns very red but tastes fantastic.  The secret to any great green is bacon fat and vinegar.  The bacon fat adds flavor and the vinegar cuts the bitterness you associate with greens. 

Wilted Greens with Bacon and Vinegar 
2 large bunches of any green - kale, spinach, mustard greens, etc. washed with stems removed.
1/2 lb. thinly sliced bacon, chopped
1 small onion, chopped
1/4 cup cider vinegar
1/4 cup water

Use a deep pan for this recipe as the spinach takes up a lot of room but will cook down quickly.  Fry the chopped bacon until crispy.  Remove from the pan with a slotted spoon and allow to drain on a paper towel.  Using the existing bacon grease, saute the onions until soft and slightly caramelized.  The pan will be dark on the bottom.  Deglaze the pan with the vinegar and scrape up any brown bits from the bottom.  Put all the spinach in at once and stir to coat with onions and liquid.  Add the water and cover to steam on low for 2 min.  Once greens are wilted, remove from the heat and add the crispy bacon.  Serve hot or at room temperature.