Thursday, 28 March 2013

Tuna Steak on a bed of Swiss Chard

     I haven't been eating any red meat for a while now, so I have started buying more fish. I have also started going to a gym that is right next to an amazing fruit and vegetable shop, so when I finish my workout I can't resist coming back home with bags full of fruit and vegetables. One of the things this shop has that I hadn't really noticed anywhere else is Swiss Chard. So I decided to combine the two.
Since the Tuna is best left simple, I decided to add something to the Chard: cherry tomatoes, capers,
and black olives.

For the Swiss Chard:

1 clove of garlic
10 tomatoes
tablespoon of capers
tablespoon of pitted black olives

- Cut the garlic in small pieces and let cook in a small pot until golden
- Add the chard (sliced into pieces)
- add some white wine to make it more wet and tasty
- When the chard starts cooking down, add the tomatoes, capers and olives
- Stir and let cook

In the meantime cook the tuna in a pan (with some olive oil) for about 1 minute on each side. When ready put it on top of the chard and enjoy!


  1. Sophie,

    I really must stop by more often! My husband is going to love this.

  2. thanks! hope your husband enjoys it