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Seared Tuna with Arugula Salad

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings
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)

Nutrition Information

  • calories 276
  • caloriesfromfat 29 %
  • fat 8.8 g
  • satfat 1.3 g
  • monofat 5.2 g
  • polyfat 1.1 g
  • protein 41.7 g
  • carbohydrate 6.9 g
  • fiber 2 g
  • cholesterol 77 mg
  • iron 2.3 mg
  • sodium 544 mg
  • calcium 124 mg

How to Make It

  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.

Esca, New York City