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
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!