Grilled Tuna With Tomatoes, Spinach And Capers

2 6 oz. tuna steaks
olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon coarsely ground black pepper or to taste
1/4 cup butter
2 cups spinach leaves
1/2 cup green beans, blanched, cooled
1/2 cup chopped ripe tomatoes, any variety
1/2 red bell pepper, sliced thin strips
2 tablespoons chopped fresh cilantro
1 lemon, juice of
1 tablespoon capers
1 pinch cayenne pepper
salt to taste

Fire up the grill and brush on a coat of olive oil. Rub oil into tuna,
then coat with thyme, salt and pepper. Place on grill and cook until
seared on one side. Flip over and sear other side until tuna is medium to
medium-rare in the center, about three minutes per side on medium-high
heat. In a large skillet over medium-high heat, cook butter until it
begins to brown. Add spinach and cook two to three minutes. Remove skillet
and add green beans, tomatoes, bell pepper, cilantro, lemon juice, capers
and pepper. Season to taste with salt and pepper. Keep warm in skillet.
Remove tuna from pan and slice into 1/2-inch thick slices. Mound spinach
mixture on the center of the plate and top with tuna slices. Serves 2.


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