Sorry guys about not posting as many recipes as i used to but as soon as spring hits my life becomes very chaotic. Work gets crazy and the fishing starts at the same time.
Tuna Giambota: (serves four)
- (4) tuna steaks
- (1) bag of cleaned fresh spinach
- (1) cup of sliced mushrooms
- (1) cup of white or red cannelini/kidney beans
- (1) large idaho potato
- Large handfull of fresh sliced garlic
- (2) cups of sliced cooked italian sausage
In a large skillet brown your garic in olive oil. Add your mushrooms and cook till they are soft while adding a little bit of water to stop the garlic from burning. Add your spinache and sautee everything until its cooked through (yes you will need the whole bag of spinach as it shrinks like crazy) I add the beans only a minute or two before serving to just to get them hot as adding them too soon might make them too mushy and break open.
Coat your tuna steaks with olive oil, season with salt and pepper and grill to desired temp.
slice your idaho potato and coat both the potato and sausage with olive oil and salt and pepper. Grill them till they are nice and brown.
Now to serve, take your vegetable mixture and add the grilled potatos, sliced sausage and beans. Spread a few spoonfulls of your giambota veggie mixture one your plate then place the tuna steak on top. Drizzle a little bit of olive oil on top of the tuna......done.
You can sub the tuna for anything you desire.....chicken, shrimp, steak, other fish etc........Enjoy!! Steak Giambota is the most popular in an Italian rest.
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