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Grilled Tuna on Braised Arugula

Photo: Travis Rathbone
Yield Serves 4 (serving size: 4 ounces tuna, 1/2 cup arugula, 1 1/2 tbsp sauce)
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.

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

Nutrition 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

How to Make It

  1. 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.