Breakfast · Mediterranean · 10 min
Ahi Tuna Steaks with Charred Artichoke Hearts and Wilted Tuscan Kale
- Calories
- 556
- Protein
- 46g
- Carbs
- 49g
- Fat
- 18g
Ingredients
- 146.5 g AHI TUNA STEAKS WILD CAUGHT
- 102.8 g ARTICHOKE HEARTS
- 51.4 g TUSCAN KALE
- 48.9 g WILD BROWN RICE LONG GRAIN
- 10.3 g EXTRA VIRGIN OLIVE OIL
- 15.4 g Fresh Cilantro Salsa (as seasoning)
Method
- 01Preheat a heavy-bottomed grill pan or cast-iron skillet over medium-high heat.
- 02Brush the Ahi tuna steaks with a whisper of olive oil and season lightly with salt.
- 03Sear the tuna for 90 seconds per side; you want a deeply caramelized crust while keeping the interior vibrant pink and rare. Remove to a plate to rest.
- 04In the same pan, add the halved artichoke hearts. Sear until they develop a golden-brown, smoky char, about 3-4 minutes.
- 05Add the chopped Tuscan kale to the pan along with a splash of water, covering briefly to steam until bright green and tender.
- 06Serve the warm brown rice as a base. Arrange the seared tuna, charred artichokes, and wilted kale over the top.
- 07Finish by spooning the fresh cilantro salsa generously over the tuna. The acidity of the salsa cuts through the richness of the fish. Serve immediately.
Cook it with the whole plan around it
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