Pan-Seared Tuna on Greens
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Servings: 6
RECIPE INGREDIENTS
- 3 tbsp Filippo Berio Olive Oil, divided
- Salt
- 1 bag (10 oz) mixed leafy greens
- 1 carrot, thinly sliced
- 1 1/2 to 2 lb tuna steaks
- 1/2 cup balsamic vinegar
- 1/2 cup water
- 1/2 cup currants
- Freshly ground pepper
RECIPE DIRECTIONS
- 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.
- Use vegetable or chicken broth instead of water.
- If necessary, cut the tuna steaks in half to create equal portions.
Tips:
Recipe Provided by Chef Sharon Sanders