WEEKDAYS 1e|12c|p

Seared Tuna with Wilted Greens

Michael Symon
Servings: 2 to 4
1 to 30 min

Grill up some delicious seared tuna this summer!

  • Ingredients
  • step-by-step directions
Seared Tuna with Wilted Greens
  • 2 (6 ounce) yellow fin tuna steaks (sustainably sourced, 2-inches thick)
  • 2 tablespoons olive oil
  • 1 bunch Swiss chard (leaves cut in half crosswise)
  • 1 bunch lacinato kale (leaves cut in half crosswise)
Ginger Soy Lime Vinaigrette
  • 1 tablespoon fresh ginger (peeled and grated)
  • 1 garlic clove (minced)
  • 2 tablespoons reduced sodium soy sauce
  • 2 limes (zested and juiced)
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 bunch basil leaves (torn)
  • kosher salt and freshly ground black pepper (to taste)
  • Preheat a pizza stone on a gas grill over medium high heat. Alternately, heat the pizza stone in a 500ºF oven.
  • Season the tuna steaks with salt and pepper. Drizzle with olive oil. Place on a preheated pizza stone. Sear on both sides, about 30 seconds per side. Remove to a cutting board. Place the Swiss chard and kale on the pizza stone, season with salt and pepper. Close the lid on the grill to allow the greens to wilt, about 4-5 minutes. Remove the wilted greens to a plate. Slice the tuna in 1/2- inch pieces. Serve the sliced tuna over the wilted greens. Drizzle the vinaigrette over the top.
  • For the Ginger Soy Lime Vinaigrette: in a medium bowl, add the ginger, garlic, reduced sodium soy sauce, lime zest, lime juice, toasted sesame oil, chili flakes, and torn basil leaves, whisk until combined.
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