• In large bowl, combine 1 tbsp olive oil and pinch of salt. Add greens and carrot; toss well. Divide evenly among dinner plates. Set aside.
• Cut tuna into equal portions.
• Season fish lightly with salt on both sides.
• Heat remaining olive oil in large skillet set over high heat; cook for 2 to 4 minutes on each side or until browned and cooked to desired doneness. Add vinegar, water and currants to skillet; season with salt and pepper to taste. Bring to boil.
• Place tuna on greens; spoon sauce over top.

Tips:

• Use vegetable or chicken broth instead of water.
• If necessary, cut the tuna steaks in half to create equal portions.

Recipe Provided by Chef Sharon Sanders