Tuna steaks are dressed up with a dreamy garlic-herb cream sauce. I served mine on top of wilted spinach.

Ingredients

  • 1 tablespoon unsalted butter
  • 2 (5 ounce) tuna steaks
  • 1 pinch salt and ground black pepper to taste
  • ⅓ cup fat-free half-and-half
  • ¼ cup garlic and herb spreadable cheese (such as alouette)
  • 1 teaspoon lemon juice
  • 2 cups fresh spinach

Directions

  1. Heat a nonstick skillet over medium heat. Add butter; melt. Season tuna steaks with salt and pepper; place in the skillet and cook 3 to 4 minutes per side. Transfer to a serving plate; keep warm.
  2. Add half-and-half and cheese to the skillet; stir until incorporated. Stir in lemon juice. Reserve 2 tablespoons sauce; set aside. Add spinach to the skillet; cook and toss with sauce until wilted, 1 to 2 minutes.
  3. Divide spinach between two plates; top with tuna steaks. Serve reserved sauce over tuna steaks.