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Ingredients

Directions

  • Place tuna steaks in a large resealable plastic bag and add 1/4 cup vinegar. Let marinate on the counter while you make slaw.

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  • In a bowl, combine kale, radicchio and endive with Parmesan, 2 tbsp oil and 1 tbsp vinegar; toss to combine. Season with 1/8 tsp each salt and pepper.

  • In a medium nonstick skillet, heat 1 tbsp oil over medium to medium-high. Remove tuna from marinade and season with 1/4 tsp each salt and pepper. Sear 5 minutes, turning once. Serve with Italian Slaw.

  • Note: If you can't get fresh tuna steaks, swap in thawed frozen ones or even boneless, skinless chicken (cook 3 more minutes per side).

Tips

If you can't get fresh tuna steaks, swap in thawed frozen ones or even boneless, skinless chicken (cook 3 more minutes per side).

Nutrition Facts

339 calories; 12 g total fat; 743 mg sodium. 11 g carbohydrates; 46 g protein;

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