Seared Tuna with Sautéed Greens
- 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
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.
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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