Grilled Tuna on Braised Arugula

 Recipe
Grilled Tuna fillets sit on top of a bed of Braised Arugula. This one-dish meal is rich in vitamin C from the orange-lemon sauce which helps you absorb the iron in the arugula.

Yield:

Serves 4 (serving size: 4 ounces tuna, 1/2 cup arugula, 1 1/2 tbsp sauce)

Nutritional Information

Calories 329
Fat 20.9 g
Satfat 6.4 g
Monofat 9.9 g
Polyfat 3 g
Protein 29 g
Carbohydrate 7 g
Fiber 1 g
Cholesterol 58 mg
Iron 0.0 mg
Sodium 501 mg
Calcium 0.0 mg

Ingredients

4 (4-ounce) tuna fillets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced shallot
2 teaspoons olive oil
4 peppercorns
1/4 cup white-wine vinegar
2 thyme sprigs
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons cold butter, cut up
1/4 teaspoon salt
1 garlic clove, sliced
1 tablespoon olive oil
2 (5-ounce) containers arugula
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Heat grill pan. Rub tuna fillets with 1 TBSP olive oil and 1/4 tsp each salt and pepper; sear 1-2 minutes per side. In skillet, cook shallot in 2 tsp olive oil until soft. Add peppercorns, vinegar, and thyme; reduce by half. Add orange juice and 2 TBSP lemon juice. Whisk in butter. Strain; season with 1/4 tsp salt. In clean skillet, sauté garlic in 1 TBSP olive oil. Add arugula, 2 tsp lemon juice, and 1/4 tsp each salt and pepper; let wilt.

Note:

Levi Goode,

June 2012
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