Seared Tuna In Black Pepper Crust - lime juice

Method

• Beat the lime juice, marjoram and 2 tablespoons of the olive oil together.
• Set aside.
• Trim any dark areas from the tuna, then cut it into four equal pieces, trimming them a little if necessary to make four rectangular logs.
• Press the cracked black pepper over the outside of the pieces of fish.
• Heat all but a teaspoon of the remaining olive oil plus the canola oil in a large, heavy skillet.
• When the oil is very hot, carefully place the fish in the skillet (to avoid splattering) and sear each piece for barely a minute, then turn and continue to sear the fish pieces briefly on each of the remaining three sides.
• Remove the fish to a warm plate.
• The fish should be rare in the middle.
• Wipe out the skillet and add the remaining olive oil.
• Add the spinach and saute it for a few minutes, until the spinach is barely wilted.
• Add the beans, season with salt and pepper and continue to saute until the spinach is wilted but is still a bright green and the beans are completely heated through.
• Divide the spinach mixture equally among four dinner plates.
• Cut the blocks of seared tuna into slices one-half-inch thick and array the slices on top of the spinach.
• Briefly beat the vinaigrette, then drizzle the vinaigrette around the tuna and the spinach.
• The plates are now ready to be served.