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Mediterranean Tuna with Spring Garlic Cream

Date Added: Jul 15, 2010 Mediterranean Gluten Free
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Prep Time

10 mins

Cook Time

30 mins

Ready In

40 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Seared Tuna served medium rare with a Spring Garlic Cream. Kat accompanies this dish with sauteed Swiss Chard and Ratatouille.


Ingredients

  •  Each Spring Garlic Cream Sauce
    • 1
  • 12  Ounce(s) Weight Fresh Sushi Grade A Tuna
    • 2
  •  As Needed Black Pepper
    • 3
  • 1  Each Rosemary, finely chopped
    • 4
  • 2  Table Spoon(s) Oil
    • 5
  •  To Taste Salt and Pepper
    • 6
  •  As Needed Swiss Chard
    • 7
  •  As Needed Ratatouille
    • 8

Directions

    1. Cut tuna into desired sizes
    2. Season with black pepper and rosemary
    3. Heat a saute pan with the oil
    4. Season the tuna with salt and sear on all sides
    5. Slice the tuna into 5 slices each, plate on top of the swiss chard and serve with ratatouille

    Spring Garlic Cream Sauce

    Ingredients

  • 1 1/2 Cup(s) Spring Garlic (or 1/4 cup regular garlic)
  • 2 Cup(s) Heavy Cream
  • To Taste Salt
  • 2 Tea Spoon(s) Lemon Juice, fresh

    • Directions

    1. In a sauce pot, add spring garlic and cream, simmer until reduced by half
    2. Season with salt then strain through chinois to remove the fibers
    3. Add the lemon juice and taste for seasoning

    Sauteed Swiss Chard

    Ingredients

  • 5 Each Swiss Chard, stems removed
  • 1 Tea Spoon(s) Garlic, minced
  • 2 Table Spoon(s) Olive Oil
  • To Taste Salt & Pepper

    • Directions

    1. Roll up swiss chard like a cigar and cut into ribbons
    2. In a saute pan, heat up oil 
    3. Add the garlic, do not let it brown
    4. Add the swiss chard and saute until tender, 4 to 5 minutes
    5. Taste and season with salt and pepper

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