Seared Pimentón-Crusted Tuna with Chickpea Artichoke Salad

Ingredients

• 2 (8-ounce) tuna fillets
• ½ teaspoon good-quality Spanish paprika (pimentn)
• Chickpea Artichoke Salad
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon salt
• ¹/₈ teaspoon freshly ground black pepper
• + 5 more ingredients
• • ½ teaspoon good-quality Spanish paprika (pimentn)
  • ¼ cup olive oil
  • ¹/₈ teaspoon freshly ground black pepper
  • 2 (8-ounce) tuna fillets
  • Chickpea Artichoke Salad

1. Whisk together olive oil and next 3 ingredients in a small bowl. 2. Coat tuna with oil mixture, and sear in hot (slightly smoking) cast-iron skillet for 1 1/2 to 2 minutes per side or until rare to medium-rare. Serve over Chickpea Artichoke Salad.

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