Tuna with Peppercorns on a Bed of Greens the Editors of Publications International, Ltd.
Tuna with Peppercorns on a Bed of Greens
Makes 4 servings
|4||tuna steaks (about 1-1/2 pounds)|
|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|
|1/4||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.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||26 %|
|Total Fat||8 g|
|Saturated Fat||3 g|
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