Tuna with Peppercorns on a Bed of Greens

Makes 4 servings

4	tuna steaks (about 1-1/2 pounds)
	Salt
2	teaspoons coarsely ground black pepper
1	tablespoon butter or margarine
1	large onion, thinly sliced
1/4	cup dry white wine
1/2	pound fresh kale or spinach, washed
1	tablespoon olive oil
1/2	teaspoon sugar
1/4	teaspoon finely ground black pepper
12	julienne strips carrot
	Lemon slices and purple kale for garnish

Preheat oven to 325°F. Rinse tuna and pat dry with paper towels. Lightly sprinkle fish with salt. Press 2 teaspoons coarsely ground pepper into both sides of steaks; set aside.
Melt butter in large skillet over medium heat. Add onion; cook and stir 5 minutes or until crisp-tender. Add wine and remove from heat. Spread onion mixture on bottom of 13X9-inch glass baking dish. Top with fish. Bake 15 minutes. Spoon liquid over fish and bake 15 minutes more or until fish flakes easily when tested with fork.
Meanwhile, trim away tough stems from kale; cut leaves into 1-inch strips. Heat oil in medium skillet over medium-high heat. Add kale, sugar and 1/4 teaspoon finely ground black pepper. Cook and stir 2 to 3 minutes or until tender. Place kale on plates. Top with fish, onion mixture and carrot strips. Garnish, if desired. Serve immediately.