Tonijn in koriander marinade met spinazie

Ingredients (serves 1):
1 tuna steak;
3 tbsp animal fat, coconut oil or clarified butter;
1 tsp ginger, minced;
2 cloves garlic, minced;
½ cup cilantro, finely chopped;
juice and zest of 1 lime;
½ avocado, sliced;
4 cups fresh spinach
Sea salt and freshly ground black pepper to taste;

Preparation:
This recipe requires the tuna to marinade for a few hours. It can always be a bit of a hassle if you were hoping to eat it right away, but I highly recommend the marinading time. Marinading any fish really helps to cover any “fishy” taste, making it a lot more enjoyable, especially if the taste of fish can sometime put you off . The marinating also really helps in keeping the fish moist and tender upon cooking. To prepare the marinade, combine your chosen fat or oil, ginger, garlic cilantro, lime zest and juice. Give it a good mix. Season to taste with salt and pepper. I opted for only a little sea salt, but you could really do without either. Give the tuna a good lather in the marinade and let it soak in it in the fridge for at least 2 hours.

Once you’ve allowed the fish to marinade long enough, remove it from the fridge and scrap off any of the excess marinade. Make sure you save the marinade for later. Fire up the grill to medium-high and allow the tuna to cook through on both sides for about 4 minutes per side. I say 4 minutes, but it really depends on the size of the steak and how cooked you like your fish. You can also alternatively cook it in a regular skillet at a medium-high heat if the grill is not an option for you right now.
While the tuna steak is grilling, cook your spinach in a large skillet with some additional cooking fat. It will only take a few minutes, just allow it to wilt completely and optionally season to taste with salt and pepper. Once it is cooked, remove from the skillet.

Using the same skillet, heat up the leftover marinade, the one used with the tuna, for a few minutes, just enough to heat it up and reduce it into more of a thick paste.
To serve, place the spinach on the bottom of the plate, topped with the tuna. Lay the sliced avocado atop the tuna and finish the dish off by adding the remaining cilantro marinade.

Zie: http://paleodietlifestyle.com/tuna-steak-avocado-cilantro-marinade/