Tuna Steaks with Sauteed Greens

Tuna Steaks with Sauteed Greens

Products Used:

Tuna Steaks with Sauteed Greens


For Tuna:

4 tuna steaks (approx 4 oz each)

2 Tbs Harvest Persian Lime Olive Oil, plus more for drizzling (see note)

3 Tbs garlic, minced

2 Tbs green onion, finely chopped

2 tsp lemon zest, grated

Salt and pepper, to taste

For Greens:

10 oz greens of your choice (I used a mix of Asian, Mustard, and Koji)

Harvest Lemon Olive Oil (see note)

1 tsp garlic, minced

1/4 tsp cardamom

Salt and pepper, to taste


Heat Lemon Olive Oil in pan over medium heat. Add garlic and gently stir for 2-3 minutes to keep it from burning. Add greens and cook to desired consistency. Season with salt, pepper, and cardamom. Set aside.

Wipe out pan and heat Persian Lime Olive Oil over medium. Add garlic and cook 1-2 minutes, stirring constantly. Add tuna steaks and cook to desired doneness. (Medium-rare takes about 3 minutes per side, depending on thickness; medium is approximately 5 minutes a side.) Add more oil to the pan if the steaks stick during the turn. Season to taste with salt and pepper. Remove from pan and sprinkle with lemon zest and green onion. Serve tuna steaks over bed of greens.

Note: We've tried this recipe with several combinations of Olive Oils; Garlic, Tuscan Herb, Milanese Gremolata, and Baklouti all work well, and feel free to experiment with your favorites as well!

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