Last week I made these Polenta Rounds topped with Tuna, Chard and a Tangy Yogurt Sauce for lunch. Using Bumble Bee® Solid White Albacore in Water and tube-style polenta really helped to speed up prep time. Rainbow chard is in season right now, and I had a bunch from the farmer’s market, so I sautéed and added it for a pop of color and nutrition to the meal. The yogurt sauce added a dose of creaminess and tang to each bite.
The lunch was light but satisfying and I felt good knowing we were well nourished for the busy day ahead.
1 can Bumble Bee® Solid White Albacore in Water
1 tablespoon olive oil
1 bunch rainbow or Swiss chard
1 clove garlic, minced
1 tube pre-made polenta
1 tablespoon butter
1/3 cup plain Greek yogurt
1 Tbsp chives, minced
1/4 cup grated Parmesan cheese
2 Tbsp capers
squeeze of fresh lemon juice
salt and pepper to taste
- Rinse, drain and chop chard. Heat oil in skillet. Add chard and garlic and saute about 1-2 minutes. Remove from skillet to a platter.
- Slice prepared polenta into ¼ inch rounds. Add butter to same skillet and heat on medium heat until butter is melted. Add sliced polenta to pan and cook on first side until browned, about 4 minutes. Turn polenta and cook on other side about another 4 minutes. Drain on paper towel and allow to cool.
- Meanwhile, in medium bowl combine Greek yogurt, chives, capers, cheese and lemon juice; mix well.
- To serve, place polenta on serving plate, spoon about 1 tablespoon each of chard and tuna onto each polenta round. Top with yogurt mixture and garnish with a sprinkle of chives.