Name: Silky Miso Poached Eggs with Steamed Spinach and Seared Tuna
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Yellowfin Tuna; 1 large Egg; 2.5 cups Baby Spinach; 1 tablespoon White Miso Paste; 2.5 teaspoons Sesame Oil; 1 tablespoon Gluten-Free Tamari Soy Sauce; 1 teaspoon Toasted Sesame Seeds

Nutrition

Per serving

348 calories

Protein: 35g; 39% of calories
Carbs: 9g; 11% of calories
Fat: 20g; 50% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Whisk the miso paste and tamari into 1 cup of simmering water to create a light miso poaching broth.
Gently crack the egg into the simmering miso broth and poach for 3 minutes until the white is set but the yolk remains runny, then carefully remove with a slotted spoon.
Steam the baby spinach in a splash of water until just wilted, drain well, and toss with 1 teaspoon of sesame oil.
Heat the remaining sesame oil in a hot skillet and sear the yellowfin tuna for 1-2 minutes per side, keeping the center rare, then slice thinly.
Plate the wilted spinach, arrange the sliced tuna and poached egg on top, drizzle with a spoonful of the warm miso broth, and garnish with toasted sesame seeds.

Nutrition

Ingredients

Instructions

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