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Seared Tuna with Sautéed Greens

Serves 4
Time 55 min
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.
Ingredients
  • 3/4 cup orange juice
  • 1 tablespoon finely chopped fresh thyme
  • 6 tablespoons extra-virgin olive oil
  • 4 (6-ounce) tuna steaks
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 (14.0-ounce) can diced tomatoes, with their liquid
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper, divided
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Method

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 1/4 teaspoon of the pepper and set aside.

Heat remaining 2 tablespoons oil in large skillet.

Reserve tuna marinating liquid, then season tuna all over with remaining 1/4 teaspoon pepper and cook until medium-rare, 3 to 5 minutes.

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.

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.
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  • 3/4 cup orange juice
  • 1 tablespoon finely chopped fresh thyme
  • 6 tablespoons extra-virgin olive oil
  • 4 (6-ounce) tuna steaks
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 (14.0-ounce) can diced tomatoes, with their liquid
  • 1 bunch Swiss chard, stems removed, leaves chopped
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.