SEARED TUNA WITH WILTED GREENS
2 (6 ounce) yellow fin tuna steaks (sustainably sourced, 2-inches thick)
2 tablespoons olive oil
1 bunch Swiss chard (leaves cut in half crosswise)
1 bunch lacinato kale (leaves cut in half crosswise)
GINGER SOY LIME VINAIGRETTE
1 tablespoon fresh ginger (peeled and grated)
1 garlic clove (minced)
2 tablespoons reduced sodium soy sauce
2 limes (zested and juiced)
2 tablespoons toasted sesame oil
1 teaspoon crushed red pepper flakes
1 bunch basil leaves (torn)
kosher salt and freshly ground black pepper (to taste)
Preheat a pizza stone on a gas grill over medium high heat. Alternately, heat the pizza stone in a 500ºF oven.
Season the tuna steaks with salt and pepper. Drizzle with olive oil. Place on a preheated pizza stone. Sear on both sides, about 30 seconds per side. Remove to a cutting board. Place the Swiss chard and kale on the pizza stone, season with salt and pepper. Close the lid on the grill to allow the greens to wilt, about 4-5 minutes. Remove the wilted greens to a plate. Slice the tuna in 1/2- inch pieces. Serve the sliced tuna over the wilted greens. Drizzle the vinaigrette over the top.
For the Ginger Soy Lime Vinaigrette: in a medium bowl, add the ginger, garlic, reduced sodium soy sauce, lime zest, lime juice, toasted sesame oil, chili flakes, and torn basil leaves, whisk until combined.