4    Tuna steaks, 1" thick

      1    Garlic clove, peeled and

           -cut in thin slivers
      8 oz Button onions, peeled

      1 T  Butter

    1/2 c  Red wine

    1/2 c  Water

      1    Bay leaf

-----------------------------------SAUCE-----------------------------------
      1 T  Butter

      1 T  Flour

      1 T  Tomato paste

    1/2 t  Thyme

      1 T  Chopped parsley

           Squeeze of lemon juice
           Salt and pepper
----------------------------------GARNISH----------------------------------
      1 lb Spinach, washed and thinly

           -sliced
      1 T  Butter

  Make small slits in the tuna steaks with a knife and insert a sliver
  of garlic into each slit.  Heat a browning dish for 3 minutes on
  High.  Drop in 1T butter and the peeled onions.  Heat for 1-2 minutes
  on High, stirring occasionally, until the onions begin to brown.
  Pour in the water and wine. Transfer the contents of the browning
  dish to a large casserole. Add the bay leaf and fish to the
  casserole, cover loosely and cook for 5 minutes on High.  Remove the
  fish and onions from the casserole and keep them warm. Melt 1T butter
  in small, deep bowl for 30 seconds on High. Stir in the flour and
  cook for 1-2 minutes on High or until flour is lightly browned. Pour
  in the cooking liquid from the fish, and add the tomato paste and
  thyme.  Cook for 2-3 minutes on High, stirring occasionally until
  thickened.  Add the parsley, lemon juice, salt and pepper, and set
  aside with the fish.  Melt the remaining butter in a small casserole
  on High for 30 seconds.  Put in the spinach, cover loosely and cook
  for 1-2 minutes on High.  Spread the spinach onto a serving plate and
  combine the fish and sauce to re-heat for 30 seconds on High.
  Arrange the fish and onions on top of the bed of spinach and pour the
  sauce over to serve.
  The Complete Microwave Cookbook.  Judith Ferguson and Celia Norman.