Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.
Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more. 2 tablespoons extra-virgin olive oil Serves 4.
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar
2 tablespoons extra-virgin olive oil