Main
Recipes
Tuna Milanese with Wilted Spinach, Prosciutto, Mushrooms, and Pine Nuts Recipe

Tuna Milanese with Wilted Spinach, Prosciutto, Mushrooms, and Pine Nuts Recipe

Posted by

Rate It!

Tuna Milanese with Wilted Spinach, Prosciutto, Mushrooms, and Pine Nuts

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

6 (5 to 6-oz) tuna paillards, 1/2-inch thick
2/3 cup raisins
1 cup port
3 cups bread crumbs
1/4 cup parmesan, grated, plus 1/2 cup, shredded
1/2 cup olive oil
2 tbsp chopped parsley , optional
1/2 cup clarified butter
1/4 cup extra-virgin olive oil
1 tbsp unsalted butter
2 cloves garlic, minced
12 medium mushrooms, quartered
1 lb spinach , picked and washed (loosely packed)
1/2 cup pine nuts, toasted
1/4 lb prosciutto, sliced thin and cut into julienne
1 1/4 cups red wine vinegar
1 oz lemon juice
1 medium red onion , julienned
salt and pepper
1/2 cup caper parsley relish, recipe follows
2 bunches italian parsley , leaves picked, coarsely chopped
2 lemons, peeled and sectioned, seeded and diced
1/4 cup capers
1/4 cup extra-virgin olive oil
1 tbsp red wine vinegar
salt and pepper

Directions:

Cut thin tuna steaks (or have fishmonger do it). Do not buy thick cuts and pound to 1/2-inch thickness like you would veal. Tuna is too delicate.
In a saucepan, poach the raisins in the port until plump. Drain and reserve the raisins.
Mix the bread crumbs, grated Parmesan, olive oil and, if desired, some chopped parsley together with salt and pepper. Dredge tuna in bread crumb mixture.
Mix the olive oil and the clarified butter. Salt and pepper the tuna paillards and dredge in the oil-butter mixture. Dip again into the bread crumbs, thoroughly coating both sides.
In a saute pan over medium to high heat, add a little oil and when hot the whole butter. Add the breaded paillards and saute on one side about 3 minutes until brown and crisp. Turn and cook the other side until brown and crisp. (Make sure not to crowd the saute pan. You will probably only be able to cook 2 paillards at a time.) Keep warm.
When paillards are cooked, wipe out the pan, add a little oil (or left over butter-oil mixture) to the pan. Add in the garlic and cook 2 minutes. Add the mushroom quarters and saute until browned. Add in the spinach, pine nuts, prosciutto, and let start to wilt. Remove from the heat.
In the stainless bowl, add the raisins, onions, shredded Parmesan, and wilted spinach mixture, dress with the vinegar and toss.
On six warm dinner plates, divide the spinach mixture and sprinkle on the lemon juice. Top each with a tuna paillard and top each paillard with the Caper Parsley Relish. Serve warm with a lemon crown.
Parsley Caper Relish:
Mix all together in a large bowl.
Yield: 6 servings
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1057.25 Kcal (4426 kJ)
Calories from fat	713.71 Kcal
		% Daily Value*
Total Fat	79.3g	122%
Cholesterol	99.52mg	33%
Sodium	1318.69mg	55%
Potassium	1088.36mg	23%
Total Carbs	63.64g	21%
Sugars	6.15g	25%
Dietary Fiber	7.5g	30%
Protein	25.27g	51%
Vitamin C	39.5mg	66%
Iron	7mg	39%
Calcium	392.3mg	39%

Amount Per 100 g
Calories	261.85 Kcal (1096 kJ)
Calories from fat	176.76 Kcal
		% Daily Value*
Total Fat	19.64g	122%
Cholesterol	24.65mg	33%
Sodium	326.6mg	55%
Potassium	269.55mg	23%
Total Carbs	15.76g	21%
Sugars	1.52g	25%
Dietary Fiber	1.86g	30%
Protein	6.26g	51%
Vitamin C	9.8mg	66%
Iron	1.7mg	39%
Calcium	97.2mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Zucchini Soup With Pumpernickel and Quark Toasts

Butter, Onion, chopped, Garlic clove, crushed and 8 more..
Baked Shrimp Appetizers

Mushrooms, Shrimp, deveined and cooked, Dry breadcrumbs and 6 more..
Mushroom Spinach Delight

Cheese tortellini, Prepared alfredo sauce, Olive oil and 8 more..
Spinach and Cheese Rice With Mushrooms

Oil, Butter, Fresh minced garlic (or to taste) and 8 more..
Green Bean Casserole

Green beans, rinsed, trimmed, and halved, Unsalted butter and 9 more..
Garlic Turkey and Dumplings

Turkey thighs (2 or 3), Butter or margarine and 12 more..
Italian Mushrooms and Spinach

Olive oil, Onion, chopped, Garlic cloves, chopped and 8 more..
Zuppa di Fagioli

Dry bread crumbs, Grated parmesan cheese and 15 more..
Lighter Spaghetti Alfredo with Cauliflower

Garlic, lightly crushed, Olive oil and 15 more..
Canadian Moose Lasagna

Olive oil, Onion, minced, Garlic, minced and 14 more..
Spinach-and-Mushroom-Stuffed Pork Chops

Butter, Chopped onion, Garlic, minced and 11 more..