1 English cucumber, cut in half lengthwise and
then into 1/4 inch thick half moons
2 TBSP. distilled white vinegar
2 TBSP. chopped fresh dill
2 TBSP. olive oil
1/2 cup panko bread crumbs
2 TBSP. prepared horseradish, drained
4 skinless fillets
6 oz. baby spinach
Preheat oven to 475 degrees.
Line large cookie sheet with foil.
In a large bowl, toss cucumber, vinegar, 1 TBSP. dill, 1 TBSP. oil and 1/8 tsp. each salt and pepper.
In a small bowl, combine panko, horseradish and remaining dill and oil.
Sprinkle tuna with salt and pepper; place on cookie sheet.
Press panko mixture evenly on top of fillets.
Bake 8 minutes or until golden brown on top and opaque throughout.
Toss spinach with cucumber mixture; serve with tuna.