Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

Ingredients

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

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