Seared Albacore Tuna with Wilted Spinach

• (Serves 4)

• 1, 1 1/2-pound albacore tuna loin
• Coarse kosher salt and freshly ground pepper
• 1 cup quinoa
• 3 tablespoons grapeseed oil or olive oil
• 8 basil leaves, coarsely chopped
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 2 teaspoons thinly sliced garlic
• 8 cups (2 large bunches) spinach leaves, stems trimmed, rinsed with water still clinging to the leaves
• 1 cup quartered grape tomatoes

Place the tuna loin on a plate. Sprinkle with salt and pepper and let stand at room temperature for 30 minutes.

Place the quinoa in a small saucepan. Cover with cold water, rinse and drain well. Repeat 3 more times. Return the quinoa to the saucepan. Add 1 1/2 cups water. Bring to a boil, reduce heat to low, cover and cook until the liquid is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes.

Meanwhile, preheat the oven to 170°F. Heat a large, nonstick skillet over medium-high heat. Drizzle 1 tablespoon of grapeseed oil over the tuna and spread to coat. Add the tuna to the skillet and cook until done as desired, about 3 minutes on each of the 3 long sides for rare. (On each end, the center will be pink surrounded by 1/4-1/2 inch of white flesh.) Transfer the fish to a platter and place in the oven while seasoning the quinoa and cooking the spinach.

Add the basil and 1 tablespoon extra-virgin olive oil to the quinoa and toss to blend. Season to taste with salt and pepper and cover to keep warm.

Heat the remaining 2 tablespoons of grapeseed oil in the same skillet over medium heat. Add the garlic and cook until light brown, about 1 minute. Add half the spinach and stir until beginning to wilt, about 30 seconds. Add the remaining spinach and stir until just wilted, about 1 minute. Add the tomatoes and toss until just heated through, about 20 seconds. Season to taste with salt and pepper.

Cut the tuna into 1/2-inch thick slices. Place a mound of quinoa in the center of each of 4 warmed plates. Arrange the spinach next to the quinoa and top with the tuna. Drizzle extra-virgin olive oil over the tuna, sprinkle with salt and pepper and serve.