Yellowfin Tuna with Lacinato Kale, Fingerling Potatoes, and Blood Oranges
“Tuna is another good source of heart-healthy fats,” Hagan says. To minimize mercury exposure, eat tuna no more than twice per week.
· 8 fingerling potatoes
· 1 bunch kale
· 2 blood oranges
· 1 cup grass-fed butter
· 4 tbsp olive oil
· 1 tsp garlic
· 1 tsp shallots
· 1/3 cup white wine
· Salt and pepper to taste
1. Coat tuna with salt, pepper, and oil. Grill rare on medium heat.
2. Boil potatoes until fork-tender and strain. Let cool 5 minutes.
3. Toss potatoes with oil, salt, and pepper. Roast in oven until golden brown.
4. Soak kale in water to remove dirt and pat dry. Sauté with garlic and shallots and deglaze with a few tablespoons of white wine and add 1/3 cup butter, salt, and pepper.
5. Segment blood oranges, use as garnish for tuna.Back to top