Name: Grilled Tuna with Chunky Tapenade Salsa
Total time: 25 min
Yield: Serves 4 (serving size: 1 tuna steak, about 2 tbsp. salsa, and about 1 cup salad)
Ingredients: ½ cup halved cherry tomatoes; ⅓ cup kalamata olives, chopped; ¼ cup thinly sliced fresh basil, divided; ¼ cup extra-virgin olive oil, divided; 2 tablespoons balsamic vinegar; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons finely chopped shallot; 1 tablespoon chopped drained capers; ½ teaspoon kosher salt, divided; 4 (6-oz.) tuna steaks; Cooking spray; ¾ teaspoon black pepper, divided; 4 cups arugula; 2 teaspoons fresh lemon juice

Heat a grill pan or cast-iron skillet over high. Coat pan and tuna with cooking spray. Sprinkle tuna with 1/2 teaspoon pepper. Grill tuna to desired degree of doneness, about 2 minutes per side for medium-rare. Let stand 1 minute. Cut against the grain into 1/2-inch-thick slices. Sprinkle with remaining 1/4 teaspoon salt.

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Grilled Tuna with Chunky Tapenade Salsa

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