Seared Tuna with Chorizo and Potatoes and Candy Bar Bars

The last time my husband cooked tuna steaks they were slightly overdone.  Ok, a lot.  But he gave it maximum effort.  So, tonight I prepared the tuna steaks in the grill pan on the stove.  The addition of the chorizo and potatoes made this a hearty meal.

Don’t count the calories or fat grams in the Candy Bar Bars. Just sit back and enjoy the true sweetness of these fantastic treats. Then go run 10 miles before taking your second bite. 

Seared Tuna with Chorizo and Potatoes

Serves 4

1/4 cup minced onion

2 garlic cloves, minced

1 1/2 cups sodium chicken broth, divided

3/4 pound fingerling potatoes, cut into 1/2-inch pieces

7 ounces Spanish chorizo sausage

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground black pepper

2 1/2 cups baby spinach leaves

4 (6-ounce) tuna steaks

1 tablespoon extra-virgin olive oil 

Prepare indoor grill to medium-high heat.

Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add onions and garlic to pan; cook 1 minute, stirring frequently. Add 1/4 cup chicken broth. Cover, reduce heat, and cook 3 minutes or until onions are tender. Add chorizo, breaking it up with a spoon.  Cook until chorizo is browned.  Stir in remaining 1 1/4 cups broth and potatoes; bring to a simmer. Simmer 20 minutes or until potatoes are tender; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add spinach to pan; cover. Remove from heat; stir to combine. Keep warm.

Sprinkle remaining 1/2 teaspoon salt and pepper evenly over steaks. Coat a grill pan with cooking spray.  Arrange fillets in a single layer in grill pan over medium heat.  Grill 3-4 minutes. Turn steaks, grill 3 minutes or until well marked. Tuna steaks are done with seared on the outside and pink/raw in the middle. 

Ladle 3/4 cup of potato mixture in the bottom of a shallow bowl.  Top with a tuna steak. 

Candy Bar Bars

Makes 36 bars

1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough

4 (1.23 ounces each) chocolate covered granola bars, chopped

1 package (10 to 11 ounces) butterscotch chips

2 1/2 cups miniature marshmallows

1 1/2 cups miniature pretzels

1 package (10 ounces) peanut butter chips

3/4 cup light corn syrup

1/4 cup butter, cubed

1 package (11 1/2 ounces) milk chocolate chips

Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and trail mix bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350 degrees for 10-12 minutes or until golden brown.

Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown.  Arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars.

In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting.