Seared Tuna with Arugula Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
When Dave Pasternack serves this recipe in his restaurant, he cooks fresh artichokes, chops the hearts, and tosses them with the salad. Ingredients:
4 (6-ounce) yellowfin tuna steaks (about 3/4 inch thick) |
1 1/2 teaspoons freshly ground black pepper, divided |
3/4 teaspoon kosher salt, divided |
2 tablespoons olive oil, divided |
2 tablespoons fresh lemon juice |
8 cups arugula leaves |
2 cups thinly sliced fennel bulb (about 1 small bulb) |
Directions:
1. Sprinkle tuna steaks with 1 teaspoon pepper and 1/4 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tuna steaks; cook 2 minutes on each side or until desired degree of doneness.
2. Combine 1/2 teaspoon pepper, 1/2 teaspoon salt, 1 tablespoon oil, and juice in a large bowl; stir with a whisk. Add arugula and fennel; toss well. Place about 2 cups salad on each of 4 plates; top each serving with 1 tuna steak.
|
|