Seared Ahi Tuna & Sauteed Swiss Chard
I had spent the entire afternoon preparing for family dinner (for 12) the following day and didn’t really feel like either cooking or going out. We had bought a large bunch of rainbow chard from the farmer’s market that morning and two sushi-grade ahi tuna steaks from the butcher so it turned out to be a very simple dinner.
Joel chopped the swiss chard and we sauteed it with garlic, a shallot and some soba noodle soup base. Once that started to wilt down, I pan-seared the cajun-seasoned tuna on both sides. This was my first time searing tuna so just used a little bit of butter in a really hot pan. Next time, I would probably let it cook a little longer. We sliced it and ate it with a little wasabi mayonnaise or gave the tuna a little dip in the soba noodle soup base. Quick and easy!