INGREDIENTS:
* Combine the sun-dried tomatoes, 4 cloves of garlic, 1/2 cup olive oil and sage in a bowl; mix well. Let stand, covered, for 2 days.
* Sear the tuna on both sides in a skillet until the tuna flakes easily but is not dry.
* Saute the greens and 1 clove of garlic in 1 tablespoon olive oil in a skillet until the greens are wilted.
* Arrange the greens on a serving platter; top with the tuna. Drizzle with the tomato-sage oil. Garnish with fried ramen noodles.
SERVES: 2
- 1 cup sun-dried tomatoes
- 4 cloves of garlic, chopped
- 1/2 cup extra-virgin olive oil
- 2 tablespoons chopped fresh sage
- 1 (8-ounce) tuna fillet
- 8 ounces mixed escarole, red kale and spinach
- 1 clove of garlic, chopped
- 1 tablespoon olive oil
* Combine the sun-dried tomatoes, 4 cloves of garlic, 1/2 cup olive oil and sage in a bowl; mix well. Let stand, covered, for 2 days.
* Sear the tuna on both sides in a skillet until the tuna flakes easily but is not dry.
* Saute the greens and 1 clove of garlic in 1 tablespoon olive oil in a skillet until the greens are wilted.
* Arrange the greens on a serving platter; top with the tuna. Drizzle with the tomato-sage oil. Garnish with fried ramen noodles.
SERVES: 2
