Lemon Tuna with Greens



  • 1 lemon, sliced
  • 10 ounces tuna steak, cut into chunks
  • 4 Tbsp. olive oil
  • Large bag of spinach
  • Bag of frozen lima beans, thawed
  • 3-4 Tbsp. balsamic vinegar
  • Fresh parsley bunch, chopped
  • Salt and pepper, to taste


  1. Place the lemon slices in the bottom of a large skillet.
  2. Sprinkle tuna with salt and pepper and place it on top of the lemon slices and pour olive oil over it.
  3. Cover skillet and turn heat to medium-low. Poach tuna about 3-5 minutes, turning it with tongs to keep from burning. Move tuna to a plate when cooked, discarding lemon.
  4. Add the frozen lima beans to the same pan and stir-fry about 2 minutes.
  5. Add spinach in batches and sauté until wilted, about 1-2 minutes.
  6. Sprinkle liberally with balsamic vinegar.
  7. Add tuna back in to re-warm. Top with the parsley. Serve over brown rice.
Kids Eat Chicago

Copyright 2017 Wednesday Journal Inc. All rights reserved. Chicago web development by liQuidprint