Tuna, Goat Cheese, and Spinach Tacos

With flavors more Mediterranean than Mexican, this luscious recipe gives a crowd-pleasing twist to a Latin favorite.

Yield: Makes 4 servings

Ingredients

• 1/3  cup  sour cream
• 2  ounces  room-temperature goat cheese, crumbled
• 1 1/2  pounds  (1/2-inch-thick) tuna steaks
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 1  tablespoon  olive oil
• 1  cup  cherry tomatoes, halved
• 4  cups  baby spinach
• 4  large flour tortillas

Preparation

Combine sour cream and goat cheese in a bowl, stirring until blended. Set aside.

Sprinkle tuna steaks with salt and pepper. Heat oil in a grill pan or skillet over medium-high heat. Add tuna, and cook 2 minutes per side or until desired degree of doneness. Remove from skillet, and set aside.

Add tomatoes to skillet, and remove from heat. Cook tomatoes with residual heat for 1 minute, stirring constantly. Add spinach; stir 1 minute or until slightly wilted. Remove from skillet.

Warm tortillas according to package directions. Slice tuna across the grain into 1/4-inch strips. Place strips on half of each tortilla. Top with spinach and tomatoes, and drizzle with goat cheese mixture. Fold tortilla, and serve immediately.