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🍽️ Tuna Steaks on Chard

669 kcal · 30 min · 4 servings

Ingredients

• 800 g tuna steak (1 tuna steak)
• juice of one lemon
• Worcestershire sauce
• salt
• pepper (from the mill)
• 5 tbsp olive oil
• 2 tbsp olive oil
• 1 onion
• 600 g chard leaves
• 3 tbsp fruit vinegar
• 200 ml vegetable broth
• 1 handful herbs (1/3 each watercress, celery, and fennel fronds)
• cayenne pepper (1 pinch each)
• sugar (1 pinch each)
• 2 tsp sesame seeds

Instructions

1. 1. Rinse the tuna steaks under cold water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Drizzle the steaks with lemon juice and Worcestershire sauce.
4. 4. Season the fish with salt and pepper to taste.
5. 5. Peel the onion and chop it into fine dice.
6. 6. Wash the chard thoroughly.
7. 7. Trim off the tough, white ends of the chard stems.
8. 8. Cut the chard into thin strips.
9. 9. Heat the oil in a pot.
10. 10. Sauté the onion dice in the hot oil until translucent.
11. 11. Add the chard strips to the onion mixture.
12. 12. Let the vegetables sweat for a short time.
13. 13. Deglaze the vegetables with fruit vinegar.
14. 14. Pour in the vegetable broth.
15. 15. Bring the mixture to a boil.
16. 16. Finely chop the fresh herbs.
17. 17. Stir the chopped herbs into the vegetables.
18. 18. Season the vegetables with spices to taste.
19. 19. Sear the tuna steaks in hot oil on all sides.
20. 20. Place the seared steaks in the oven.
21. 21. Bake them at 120 degrees Celsius for 10 to 15 minutes.
22. 22. Remove the fish from the oven and let it rest briefly.
23. 23. Place the warm chard mixture on a serving plate.
24. 24. Slice the tuna steaks diagonally.
25. 25. Ensure the inside remains slightly translucent and pink.
26. 26. Arrange the tuna slices on top of the chard bed.

Nutrition per serving

• kcal: 669
• Protein: 47 g · Fett/Fat: 51 g · Carbs: 5 g