Seared Tuna with Sautéed Greens

Seared Tuna with Sautéed Greens

Serves 4

Packed with good nutrition and loaded with flavor, this recipe is a boost for your body and taste buds. Serve with Roasted Rosemary Butternut Squash for a complete meal.

  • 3/4 cup orange juice
  • 1 tablespoon finely chopped thyme
  • 6 tablespoons olive oil
  • 4 (6-ounce) tuna steaks
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 (14-ounce) can diced tomatoes, with their liquid
  • 1 bunch red or white swiss chard, stems removed, leaves chopped
  • Salt and pepper to taste
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Put orange juice, thyme, and 2 tablespoons of the oil into a wide, shallow dish and stir well to make a marinade. Add tuna, turn to coat, cover and refrigerate for 30 minutes. Meanwhile, heat 2 tablespoons of the remaining oil in a large skillet over medium heat. Add onions and garlic and cook until softened. Add tomatoes and simmer for 5 minutes more. Add chard, cover and cook for 5 to 8 minutes more, or until greens are bright green and tender. Season with salt and pepper and set aside.

Heat remaining 2 tablespoons oil in large skillet. Reserve tuna marinating liquid, then season tuna all over with pepper and cook for 3 to 5 minutes per side, until medium rare. Transfer tuna steaks to a plate, add marinating liquid to skillet and reduce for 3 to 5 minutes. Serve each pieces of tuna atop a serving of greens, drizzled with the pan juices.

Nutritional Info: 
Per Serving:430 calories (210 from fat), 23g total fat, 3.5g saturated fat, 80mg cholesterol, 740mg sodium, 14g carbohydrate (3g dietary fiber, 8g sugar), 41g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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