Tuna, Braised Greens and Pinto Beans

Tuna, Braised Greens and Pinto Beans
Print Recipe
Servings
4
Servings
4
Tuna, Braised Greens and Pinto Beans
Print Recipe
Servings
4
Servings
4
Ingredients
  • 1 1/2 pounds fresh tuna steak
  • 1/4 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 6 cups kale or escarole or other hearty greens chopped
  • 2 tablespoons garlic minced
  • 1 15-ounce can pinto beans rinsed and drained
  • 2 cups tomatoes chopped
  • 2 cups low-sodium vegetable broth
  • 1/4 teaspoon crushed red pepper flakes
  • fresh lemon juice for garnish optional
Servings:
Instructions
  1. In a large skillet, heat oil on medium-high heat.
  2. Season tuna steaks with salt, add tuna to pan and cook until browned, about 2 minutes on each side for rare doneness. Cook further as desired, remove tuna from pan and set aside.
  3. Add greens and garlic to the same pan and stir well. Add half of the broth and cook until the greens start to wilt, about 5 minutes.
  4. While greens are cooking, mash 1/2 cup of beans and add the mashed beans, whole beans, tomatoes, remaining broth and red pepper flakes to the greens.
  5. Simmer, stirring occasionally, until greens are tender, about 10 minutes and remove from heat.
  6. Garnish with lemon juice, if desired.
Recipe Notes

Thoroughly rinsing beans will reduce sodium by up to 40%.

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