Description
Light Mediterranean Seared Tuna Steaks over Braised Cavolo Nero with olives & capers. A flavorful, easy weeknight meal.
Ingredients
Scale
- For the Tuna:
- 2 (6-8 oz each) fresh tuna steaks, about 1-inch thick
- 1 tbsp olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- For the Braised Cavolo Nero:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 large bunch (about 1 lb) cavolo nero, tough stems removed, chopped
- 1/2 cup vegetable broth
- 1/4 cup pitted Kalamata olives, halved
- 1 tbsp capers, drained
- 1/2 lemon, juiced
- Finishing Touches:
- 2 tbsp fresh parsley, chopped
- Extra virgin olive oil, for drizzling
- Lemon wedges, for serving
Instructions
- Prep the Cavolo Nero for Braising:: First things first, let’s get those greens ready. Wash your cavolo nero really well – sometimes those leaves hide a bit of grit, and nobody wants that! Trim off the tough bottom stems, then roughly chop the leaves into bite-sized pieces. I usually pile them up, then just go for it with a sharp knife. It doesn’t have to be perfect, just manageable for eating. This step always feels like I’m getting ready for something hearty and comforting, you know?
- Sauté the Aromatics:: Heat a glug of olive oil in a large, deep skillet or Dutch oven over medium heat. Toss in your minced garlic and a pinch of red pepper flakes. Sauté them gently for about a minute until fragrant – don’t let that garlic burn! I learned this the hard way once, and the whole dish tasted bitter. You want a lovely, golden aroma, not a harsh, acrid smell. This is where the magic really starts to happen, honestly.
- Braise the Cavolo Nero:: Add the chopped cavolo nero to the skillet. It’ll look like a mountain, but it’ll wilt down, promise! Pour in the vegetable broth, then stir in the pitted Kalamata olives and capers. Give it a good stir, cover the skillet, and let it braise for about 10-15 minutes, or until the cavolo nero is tender. I peek in occasionally, just to make sure it’s not drying out. The smell filling my kitchen at this point is just divine!
- Prepare the Tuna Steaks:: While the greens are braising, turn your attention to the tuna. Pat those beautiful steaks bone dry with paper towels. This is crucial for a good sear, trust me! Season both sides generously with salt and freshly ground black pepper. I always go a little heavy on the pepper, I just love that zing. Make sure they’re evenly coated; this is where the flavor really gets locked in.
- Sear the Tuna Steaks:: Heat another tablespoon of olive oil in a separate heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat until it’s shimmering. Carefully place the tuna steaks in the hot pan. Sear for 1-2 minutes per side for rare to medium-rare, depending on their thickness and your preference. I like mine quite rare in the center, so I keep a close eye on the clock. Don’t overcrowd the pan, or you’ll lose that crisp sear!
- Assemble and Serve Your Seared Tuna Steaks over Braised Cavolo Nero:: Once the tuna is seared to your liking, remove it from the pan. Check the cavolo nero – it should be tender and flavorful. Give it a final squeeze of fresh lemon juice and a sprinkle of fresh parsley. Plate the braised cavolo nero first, then nestle a seared tuna steak right on top. A final drizzle of good extra virgin olive oil and maybe another lemon wedge on the side? Perfection! It always looks so vibrant and inviting.