Saturday, September 21, 2013

Tuna Steaks with Creamed Chard


Friday 13 September
We threw a couple of albacore steaks on the grill pan.  A steakhouse special would be creamed spinach, so with our fishy steaks we made creamed chard (a special from the garden). 
Just sauté some chopped red onion, then 7-8 chopped rainbow chard stems, in butter; add a glugg of white wine and a grind of nutmeg, and let it simmer.  When it's tender, add the chopped chard leaves, stir, and wilt until they're tender too.  Finally, add heavy cream and simmer until thick. 
Makes a nice creamy base for the tuna, and the color is much more pleasant than that green-grey spinach.

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