Seared Tuna Steaks with Balsamic-Caper Sauce

Ingredients

• 24 ounce tuna steaks ( 3/)
• 0.3 cup balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon capers 
• 0.3 cup breadcrumbs dry
• 0.5 cup cooking wine dry white
• 1 tablespoon commercial pesto 
• 0.3 cup shallots diced
• 1 pound torn spinach 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• paper towels
• dutch oven

Directions

1. Press tuna between paper towels until barely moist.
2. Combine the breadcrumbs, pesto, and water in a small bowl, tossing well. Pat breadcrumb mixture on both sides of tuna.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat until hot.
4. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness.
5. Remove tuna from pan; keep warm. Stir in vinegar and capers, scraping pan to loosen browned bits; cook 1 minute.
6. Place a large Dutch oven coated with cooking spray over medium-high heat until hot.
7. Add shallots, and saut 3 minutes or until tender.
8. Add spinach, and saut 1 minute.
9. Add wine and pepper; partially cover and cook for 2 minutes or until the spinach wilts.
10. Place tuna over spinach; drizzle with caper sauce.