Seared Tuna with Arugula Salad

Ingredients

• 2 cups thinly sliced fennel bulb (about 1 small bulb)
• 8 cups arugula leaves
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil, divided
• ¾ teaspoon kosher salt, divided
• 1 ½ teaspoons freshly ground black pepper, divided
• 4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)

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...

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