Seared Tuna with Arugula Salad

Randy Mayor; Lydia DeGaris-Pursell

When Dave Pasternack serves this recipe in his restaurant, he cooks fresh artichokes, chops the hearts, and tosses them with the salad.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 276
  • Calories from fat: 29%
  • Fat: 8.8g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 41.7g
  • Carbohydrate: 6.9g
  • Fiber: 2g
  • Cholesterol: 77mg
  • Iron: 2.3mg
  • Sodium: 544mg
  • Calcium: 124mg

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)

Preparation

  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.
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