Seared Tuna with Kale, Sweet Potato and Farro Salad

This recipe features a super healthy pairing of fish, veggies and farro.  Farro is a hearty grain that makes a nice substitute for rice and goes great with the leafy kale and sweet potatoes.  Tuna steaks are one of my favorite ways to enjoy seafood and they’re delicious even when unadorned but made even better with a quick parsley sauce and a hearty sweet salad that complements the simplicity of the fish.  DSC_0365

What to buy (serves 2):

  • 2 tuna steaks
  • salt and pepper, to taste
  • olive oil
  • 2 cups cooked farro, cooked according to package directions or follow instructions here
  • 1/2 bunch kale, ribs removed and thinly sliced
  • 1 sweet potato, cooked (I roasted but you could peel first then boil to cook), peeled and cut into small chunks
  • 2 cloves garlic, minced
  • 1 lemon
  • 1 teaspoon red wine vinegar
  • 1/2 cup chopped parsley

What to do:

  • drizzle 1-2 tablespoons olive oil in a medium pan over high heat, sauté kale for 3-4 minutes until slightly wilted and set aside
  • season the tuna with salt and pepper to taste and using the same pan, drizzle another 1-2 tablespoons olive oil and sear tuna on both sides, for about 4-5 minutes per side, or until it is almost cooked through (vary according to how you like your tuna)
  • meanwhile, make the salad by combining sautéed kale, cooked faro and cubed sweet potatoes with juice from 1/2 lemon, garlic, 2 tablespoons olive oil and salt and pepper to taste, toss well to combine
  • create a garnish for the tuna by combining parsley, 1 tablespoon olive oil, salt and pepper to taste, red wine vinegar and a squeeze of lemon juice
  •  divide the salad between two plates, add a tuna steak on top and garnish parsley sauce and a lemon wedge
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