Tuna & White Bean Salad with Arugula, Yellow Tomatoes & Olives

Ingredients

• ½ cup green olives, pitted and roughly chopped
• 5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried
• Kosher salt and freshly ground black pepper
• 1 clove garlic, finely chopped
• 1-½ Tbs. fresh lemon juice
• 1-½ Tbs. balsamic vinegar
• 1 tsp. finely grated lemon zest
• + 4 more ingredients
• • 4 tuna steaks (about 1-½ inches thick), 4 to 6 oz. each
  • ½ pint yellow teardrop or grape tomatoes, halved lengthwise
  • 1 15-½-oz. can Great Northern or cannellini beans, drained and rinsed
  • ½ cup plus 1 to 2 Tbs. extra-virgin olive oil

Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, whisk the balsamic vinegar, lemon juice, garlic, and 1/2 cup oil. Season with salt and pepper. Heat a 12-inch heavy skillet over mediumigh heat. Brush the tuna generously with the remaining 1 to 2 ...

View full recipe at Fine Cooking