Seared Tuna with Sauteed Greens

Dairy-free, Gluten-free

For a complete meal, serve with Roasted Butternut Squash.

  • 4 tuna steaks (1 1/2 pounds total)
  • 4 tablespoons extra virgin olive oil
  • 1 small onion chopped fine
  • 2 garlic cloves chopped fine
  • 1 - 14ounce can diced tomatoes
  • 1 bunch Swiss chard (red or white), stems removed, washed and coarsely chopped
  • freshly ground sea salt and black pepper to taste


  • 3/4 cup orange juice
  • 1 tablespoon thyme
  • 2 tablespoons extra virgin olive oil

Marinate tuna steaks in orange juice, thyme, and 2 tablespoons of the olive oil for 30 minutes.

While the tuna is marinating, saute 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 brightly coloured and tender. Season with salt and pepper and set aside.

In a large saute pan, heat the remaining two tablespoons of olive oil. When the oil is hot, season the tuna with freshly ground black pepper then sear the tuna (3-5 minutes on each side for medium-rare). Remove tuna steaks, add marinating liquid and simmer for 3-5 minutes to reduce the sauce. Serve tuna atop a serving of greens, drizzle with marinade.