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From "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 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
TO PREPARE:

*  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

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