Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
Photo by Patricia Heal

Ingredients

  • 4 6-ounce ahi tuna steaks
  • ¼ cup white balsamic vinegar
  • 2 teaspoons finely grated lemon peel
  • 4 cups (packed) baby arugula
  • 1 baguette
  • ½ cup red onion
  • ½ cup mixed-olive tapenade
  • + 2 more ingredients
    • 5 tablespoons extra-virgin olive oil plus additional for brushing
    • ½ cup fresh basil

Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper. Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golde...

View full recipe at Epicurious

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