Seared Tuna
with Sautéed Greens
by Whole Foods Market
Ingredients:
4 tuna steaks (11/2 lbs total)
marinade
3/4 cup orange juice
1 tablespoon fresh thyme, finely chopped
2 tablespoons extra virgin olive oil
4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 (14 oz) can diced tomatoes
1 bunch Swiss chard (red or white), stems removed then washed and chopped
salt and freshly ground black pepper
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.
Marinate tuna steaks in orange juice, thyme, and 2 tablespoons of the olive oil for 30
minutes. While the tuna is marinating, sauté onion and garlic in 2 tablespoons olive oil over
low to medium heat until softened. Add tomatoes and simmer for 5 minutes. 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.
In a large sauté pan, heat the remaining 2 tablespoons of olive oil. When the oil is hot,
season the tuna with lots of freshly ground black pepper then sear the tuna for 3-5 minutes
of each side for medium-rare. Remove tuna steaks, add marinating liquid and reduce for 3–5
minutes. Serve tuna atop a serving of greens, drizzle with marinade.
4 tuna steaks (11/2 lbs total)
marinade
3/4 cup orange juice
1 tablespoon fresh thyme, finely chopped
2 tablespoons extra virgin olive oil
4 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 (14 oz) can diced tomatoes
1 bunch Swiss chard (red or white), stems removed then washed and chopped
salt and freshly ground black pepper
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.
Marinate tuna steaks in orange juice, thyme, and 2 tablespoons of the olive oil for 30
minutes. While the tuna is marinating, sauté onion and garlic in 2 tablespoons olive oil over
low to medium heat until softened. Add tomatoes and simmer for 5 minutes. 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.
In a large sauté pan, heat the remaining 2 tablespoons of olive oil. When the oil is hot,
season the tuna with lots of freshly ground black pepper then sear the tuna for 3-5 minutes
of each side for medium-rare. Remove tuna steaks, add marinating liquid and reduce for 3–5
minutes. Serve tuna atop a serving of greens, drizzle with marinade.
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