Seared Tuna with Wilted Swiss Chard and Green Onion Broth
In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!
Ingredients
- 1 bunch Swiss chard, about 1 lb (450 g)
- 1/2 lb (225 g) mini bell peppers, seeded and halved
- 3 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil
- 3 tbsp Kalamata olives, pitted and halved
- 4 tuna steaks
- 1/4 cup (60 ml) olive oil
- 6 green onions, thinly sliced
- 1/4 cup (10 g) chives, finely chopped
- 2 cups (500 ml) chicken broth
Instructions
- Separate the Swiss chard stems from the leaves. Cut the stems into ½-inch (1 cm) pieces and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.
- In a large non-stick skillet over high heat, soften the bell peppers and garlic in the oil for 2 minutes. Add the chard stems and cook for 4 minutes or until al dente. Add half of the chard leaves and cook until wilted. Add the remaining leaves and olives. Cook until all the leaves are tender. Season with salt and pepper. Keep warm.
In this zero-waste recipe, we use Swiss chard in its entirety, from stems to leaves!