Pan Seared Tuna with Greens

PanSearedTuna with Greens

What do you make when you have fresh tuna and rainbow chard on the way out?  Pan seared tuna and greens of course!

This meal was definitely a “What do we have in the fridge?” kinda meal.  But don’t they often make the best?

Pan Seared Tuna with Greens
Prep time
Cook time
Total time
  • 2 Sushi grade tuna 'steaks'
  • 1 bunch of rainbow chard, roughly chopped
  • 1 bunch of kale, roughly chopped
  • 1 tbsp grass fed butter or goat butter
  • ¼ tsp red pepper flakes
  • 2 large garlic cloves, minced
  • 3 tbsp maple syrup
  • 2 tbsp fresh lime juice
  • 3 tbsp coconut aminos
  • 1 tsp arrowroot flour
  • 1 tsp water
  • 2 tbsp bacon fat
  • sesame seeds
Maple Glaze
  1. In a small saucepan over medium high heat melt the butter.
  2. Add garlic and red pepper flakes. Cook until tender.
  3. Add maple syrup, lime juice and coconut aminos. Cook until bubbling, approx. 3 min.
  4. In a separate bowl whisk arrowroot flour and water, then add to glaze.
  5. Continue to cook while stiring until thickened.
  1. In a large skillet over medium-high heat melt 1 tbsp bacon fat.
  2. Add chard and kale, cook until tender.
  1. In a medium skillet over medium-high heat melt 1 tbsp bacon fat.
  2. Cook tuna for 1 min, flip and cook for another minute.
  3. Plate greens, top with tuna drizzle with glaze and sprinkle with sesame seeds.


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