(Over wilted swiss chard and celery root purée)
Ingredients
2 tuna steaks
3 garlic cloves, diced
3 spring rosemary, finely chopped
Zest from one lemon
¼ c oregano, finely chopped
Salt, Pepper
Directions
Combine the finely diced rosemary, oregano, garlic, lemon zest, salt and pepper (to taste). Drizzle the olive oil over the tuna steaks to coat each side. Rub herb and garlic mixture into fish, coating the pieces evenly on each side. Let stand 20 min up to 4 hours. By letting the herbs sit in the oil you are not only imparting flavor into the fish, but the oil will help prevent the herbs from burning. Using an outdoor grill or grill pan inside grill the fish 4 min one side and 2 to 3 the second (this should give you a medium to mid-rare steak). Serve over swiss chard with a side of
celery root purée
Wilted Swiss Chard
Ingredients
1 bunch Swiss chard, washed, stalks removed, rough chopped
2 shallots, sliced
Fresh nutmeg
3 tbs cider vinegar
2 T EVOO
4 cloves garlic
Directions
Place a large skillet over medium heat and add 2 T EVOO. Stir in the shallots and cook 2 min. Add garlic and cook until aromatic, about 1 minute. Add the Swiss chard and mix through the oil. Then and the cider vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt, pepper and fresh nutmeg. Additionally you can add ½ c to 1 c of liquid at the end, cover the greens and braise them for 20 to 30 min on low heat. This method is popular down south and really breaks down the chard.
