Ingredients
Ingredients: (Single serving):
- 1 can Oregon’s Choice Alderwood Smoked Albacore
- 6 cup spinach
- 6 tsp olive oil
- 2 tsp lemon
- 6 garlic cloves
- 1 small naan bread
Fish Spice Rub:
- ¼ tsp coriander seeds
- ¼ tsp paprika
- Pinch of turmeric
- Pinch of nutmeg
- Pinch of cinnamon
- ¼ tsp cardamom
- ¼ tsp cumin
- Pinch of cayenne pepper
- 2 tbsp olive oil (to coat the fish and apply the spice rub)
Mint Yogurt Sauce:
- 2 tbsp Greek yogurt
- 1 tbsp fresh mint, finely chopped
- 1 tsp lemon juice
- ½ tsp white balsamic vinegar
- Pinch of salt (added to taste)
Instructions
Prepare Spinach
Add garlic, lemon, olive oil, and spinach to a pan on medium heat. Cover and cook until spinach begins to wilt. Remove from heat and set aside.
Prepare the Albacore
Open and drain Oregon’s Choice Alderwood Smoked Albacore. Mix all the spices in a small bowl. Lightly coat the Oregon’s Choice Alderwood Smoked Albacore with olive oil and rub the spice mix onto it. Heat a small skillet over medium-high heat. Sear the tuna for 1-2 minutes
Mint Yogurt Sauce
Combine the Greek yogurt, fresh mint, lemon juice, and white balsamic vinegar. Add a pinch of salt to taste.
Warm the Naan
Toast the naan on a small skillet or in the oven for 1-2 minutes until warm and slightly crispy.
Assemble
On the naan, layer with spinach, Oregon’s Choice Alderwood Smoked Albacore, and drizzle with mint yogurt sauce. Garnish with extra mint and a pinch of paprika.