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Easy Recipes for Stay-at-Home-Dads: Getting Fancy

Updated on April 18, 2011

Curried Tuna with Black Bean Spinach Sauce

Usually, I write these postings to dispense simple and quick recipes for SAHD's but there comes a time when you might want to show off your culinary "stuff." In my case, this is usually done on a weekend (and I always keep ground meat around just in case the meal bombs since you can always grill hamburgers). Our only rule is before I cook for company we try the recipe out ourselves; once it passes that test it is good to go. The one set out below is pretty easy (though it does require a bit of "plate spinning" i.e. doing more than one thing at a time) so I would recommend trying it with your significant other first.

I recently served this at a dinner party for my son's 11th birthday (the one with the relatives, we did pizza for the kid's party) and it passed muster. It comes from a book put out by Weber which has proved invaluable in my grilling attempts.

Curried Tuna with Black Bean Spinach Sauce



1/4 cup of olive oil

1/2 cup of diced yellow onion

1 teaspoon minced garlic

1 teaspoon dried oregano

4 cups of fresh spinach

15 ounce can of rinsed black beans

1 tablespoon of lime juice

1/4 teaspoon of kosher salt


5 tablespoons sour cream

1 tablespoon chopped fresh cilantro


6 oz. of 1 inch thick tuna steak per person

1 1/4 teaspoons of kosher salt

1/2 teaspoon of curry powder

1/2 teaspoon of chile powder

1/4 teaspoon freshly ground pepper

olive oil

1. Brush the tuna with olive oil then mix the rest of the tuna ingredients in a small bowl with your fingers. Coat the oiled tuna evenly with the mixed spices.

2. In a large skillet (I use a 12" cast iron one) warm the oil and saute the onion for about four minutes. Add the garlic and the oregano and cook for another minute. Add the rest of the sauce ingredients which should be mixed well until the spinach begins to shrink. Cover and remove the skillet and set aside.

3. Mix the cilantro and the sour cream in a bowl, then cover and place in the refrigerator.

4. Set the grill up for high direct heat. When the grill is ready, brush the grate clean and place the tuna on the grill over the heat for a total of approximately nine minutes, turning once. The tuna is cooked when the middle is just lightly pink.

5. While the tuna is cooking re-warm the spinach and stir occasionally.

6. Serve the individual tuna steaks with the spinach and bean sauce atop them and add a small bit of sour cream on top.

We served the meal with a cold New Zealand sauvignon blanc, baked potatoes and a fruit salad prepared by my wife.


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