You can also pan-sear the tuna: Heat a cast-iron skillet over high heat. Coat pan with cooking spray or 1 tablespoon canola oil. Add tuna steaks to pan, and cook 2 minutes on each side.
4 cups water
1/2 cup dry white wine
1 1/2 teaspoons kosher salt, divided
4 garlic cloves, crushed
2 fresh tarragon sprigs
4 (6-ounce) albacore tuna steaks, about 1 inch thick
2 tablespoons minced shallots
1 tablespoon chopped fresh thyme
1 1/2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
3 cups baby kale or arugula leaves
1 cup thinly sliced radishes
1/4 cup fresh tarragon leaves
1 small fennel bulb, trimmed and thinly sliced
1 Honeycrisp apple, thinly sliced
How to Make It
Bring 4 cups water, wine, 1 teaspoon salt, garlic, and tarragon sprigs to a boil in a large saucepan. Cover; reduce heat, and simmer 10 minutes. Reduce heat to low, add tuna, and poach for 10 minutes. Remove from heat; let stand 10 minutes. Place tuna on a plate; chill.
Combine shallots, thyme, juice, and Dijon in a large bowl, stirring with a whisk. Drizzle in oil, stirring with a whisk. Place half of vinaigrette in a medium bowl.
Flake tuna into large chunks. Add tuna to medium bowl; toss very gently to coat. Place kale, remaining 1/2 teaspoon salt, and remaining ingredients in large bowl with remaining vinaigrette; toss. Divide salad among 4 plates; top with tuna.
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