When Dave Pasternack serves this recipe in his restaurant, he cooks fresh artichokes, chops the hearts, and tosses them with the salad.
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)
How to Make It
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.
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.
Esca, New York City
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