Less than 30 minutes to gourmet yumminess! Seared tuna, greens, and rice make a well balanced meal.
The most time consuming part of this recipe is the rice, so if you have some meal prepped or have a rice cooker, this could be one of the quickest dinners you’ll ever make. If your tuna steaks are frozen, make sure you put them in a bowl of lukewarm water for a few minutes before you cook them.
You can serve this recipe with the rice of your choice, here we chose plain white organic rice. We have also made this with wild rice or brown rice, so use what you have in the pantry! We also chose a base of fresh kale, onions and garlic for the tuna.
While fresh seafood is always delicious, don’t feel pressured! Having some frozen Tuna steaks from BJ’s Wholesale or your local grocery store will be just as good.
Seared Tuna with Sauteed Kale and Onions Ingredients
1 large onion (vidalia gives it sweet savory taste) – sliced
4-5 cups kale – chopped
2 garlic clove – minced
Olive oil
2 – 4 1” thick tuna steaks
Soy Sauce – gluten free
Prepared rice
- Heat your olive oil in a saute pan, add onion. Cook and stir until the onion starts to look opaque.
- Add ½ of the garlic, and then all of the kale. Continue to cook and stir for 5-10 mins or until the kale is wilted.
- Remove and place in a covered bowl to keep warm and continue with the next steps.
- In the same pan, add more olive oil over medium to high heat. Once the pan is hot, add the rest of the garlic for 30 seconds. Spread garlic out in a pan, place tuna steaks on top of garlic and put a grease catcher over them. Do not use a sealed lid or you won’t get the nice browning and caramelization. Depending on how you like your tuna, rare is optimal, sear for 1-2 minutes and flip to sear the other side another 1-2 minutes. Add another minute total for medium heat, and 2 minutes total for well done.
- Turn off the heat and let the tuna rest in the pan while you prepare plates. Place kale sautee on a plate and then put tuna on top. Serve with rice and soy sauce.
