I love fish.

Tonight for dinner I decided to keep things nice and simple.  I pan-seared a fresh piece of Wild Caught Yellow Fin Tuna.   I served the tuna alongside spinach & grape tomatoes sauteed in olive oil, garlic, and white wine.

This was such a simple, healthy, and quick meal to make.  I absolutely love dinners like this. 

For the Tuna…

Preheat pan with olive oil  over medium-hight heat.  Lightly oil one side of Tuna with olive oil and season with you preferred seasoning.  I happen to LOVE the combination of pepper with tuna (even though I’m not a huge pepper fan).  I use Wegman’s Cracked Pepper blend which also has garlic, salt and maybe some other spices in it.  Place season-side down into preheated pan.  I then chose to cover my pan.  Season side of tuna that is now face up.  After a few minutes, flip tuna.  Continue to cook until your desired liking.  I usually like to cook my tuna almost all of the way through.   However, tuna dries out very quickly so you have to be careful!  In restaurants it is almost always served rather rare–which is why I don’t prefer to order tuna when I go out!

For the Spinach & Tomatoes…

In a pan, saute olive oil and garlic.  Add halved grape tomatoes to the pan along with a splash of white wine.  Season with salt and pepper.   Cook over medium-high heat to cook the alcohol out of the wine.  Add lots of spinach and allow to cook down.

And there you have it…an awesome meal in a flash!  I love fish so much…I really did miss it over my 30-day Challenge!  Now I just need some crab meat and I’ll be a happy camper. 

What is your favorite kind of fish?

I actually used to HATE fish.  Thankfully, I’ve gotten over that.  I don’t think I can pick a favorite…I think I might love all.

Whole Wheat Pasta Shells with spinach, roasted tomatoes, artichokes, & chicken

This meal was created off the top of my head and it was a great one! 

Whole Wheat Pasta Shells with Spinach, Roasted Tomatoes, Artichokes, & Chicken in a White Wine Reduction.

Ingredients:

• Whole Wheat Medium Pasta Shells
• Can of Artichoke Hearts (in water)
• Grape/Cherry Tomatoes
• Spinach
• Chicken
• Garlic
• White Wine
• Dried Basil & Parsley
• Parmesan Cheese
• Olive Oil

Directions:

• Preheat oven to 400 degrees.
• Wash & cut tomatoes in half.  Place on baking sheet and toss with a little olive oil and kosher salt.  Place in oven until tomatoes are juicing–10/15 minutes.
• Meanwhile in a deep saucepan, saute olive oil & garlic.  Saute sliced pieces of chicken in pan (seasoned with salt & pepper).  Once the chicken is cooked through, add some wine (1/2  cup?).  The heat should be on pretty high at this point. 
• Add the roasted tomatoes, chopped artichokes, parmesan cheese (about a handful) & dried parsley & basil to the pan.  Allow to cook for a little bit…10 minutes or so.  Add handfuls of spinach and place lid on pan to allow the spinach to wilt down.
• In a seperate pot, boil water.  Add salt & the pasta shells.  Cook as directed by the package.
• Once pasta is cooked, drain the pasta and place the pasta back in pot.  Add the mixture from the pan and mix all around.
• Serve and top with parmesan cheese if desired!