[ world famous recipes ] Seared Tuna Steaks with Spring Greens
Seared Tuna Steaks with Spring Greens
6 6-oz. tuna steaks
2 tsp. fresh ground pepper
1 tsp. coarse kosher salt
1/4 cup olive oil, divided
1/4 cup fresh lemon juice
8 cups fresh spring greens
Sprinkle tuna steaks with pepper and salt. Heat 1 Tbsp. olive oil in a
skillet and cook tuna steaks for 2 minutes per side or until desired
doneness is achieved (We like it pink in the middle). Combine the remaining
olive oil, lemon juice and salt and pepper and whisk together in a small
bowl. Place some of the spring greens on each plate, pour the lemon
juice/olive oil mixture on serving of salad and then top with a tuna steak.
Vegetable Medley
1 large yellow pepper, seeded and cut into strips
1 large red pepper, seeded and cut into strips
2 carrots cut into thin strips
1 sweet onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 large zucchini, julienne
1 tsp. thyme
1 tsp. marjoram
Salt and pepper to taste
Heat oil in a large skillet and saute peppers, carrots and onion for about 5
minutes, add zucchini and cook for several more minutes or until vegetables
are tender, stir in thyme marjoram and salt and pepper and cook for 2
minutes more.
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