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Tuna, Braised Greens and Pinto Beans

Servings: 4


  • 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


  • In a large skillet, heat oil on medium-high heat.
  • 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.
  • 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.
  • 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.
  • Simmer, stirring occasionally, until greens are tender, about 10 minutes and remove from heat.
  • Garnish with lemon juice, if desired.


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