I recently got my first produce shipment from Farm Fresh to You and was excited to start using the fresh vegetables in some dishes. There was plenty of chard, so I decided to improvise and make some seared tuna with chard and avocados, doused with a bit of sweet soy sauce marinade.

Yes, I know, it’s not a very traditional pairing, but the result was surprisingly really good. The chard soaked up all the nice sweet teriyaki sauce and complemented the tuna quite well.

Ingredients

• 3 tbsp soy sauce
• 3 tbsp rice wine vingar
• 2 tbsp honey
• salt
• pepper
• olive oil
• 3/4 pound fresh Yellowfin Tuna
• 2 bunches chard
• avocados, sliced
• Vegetable or peanut oil
• garlic, chopped fine

Directions

1. Make the sweet teriyaki marinade and sauce: combine and whisk soy sauce, rice wine vinegar, honey, salt, and pepper to taste.
2. Marinade the tuna for 20 minutes in teriyaki sauce (no more, or else the meat will start to break down). Make sure to reserve some sauce for later.
3. Slice the chard stems and leaves into thin 1/2 inch strips.
4. Heat up a skillet and saute the garlic and stem parts of the chard for 5-7 minutes.
5. Place the rest of the chard into the skillet and saute for addtional 5 minutes, then cover and let cook for about 8 minutes.
6. When chard stems are soft, remove chard from skillet.
7. Turn the heat to high and put vegetable oil in the skillet (this is ideally a cast iron or heavy skillet, but really, any skillet, even non-stick, will do).
8. When oil shimmers, sear the tuna for 30 seconds on each side.
10. Place tuna on a bed of chard and fan avocados on top.
11. Pour a few spoonfuls of teriyaki sauce over the tuna and serve immediately.

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