Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
A sophisticated dish featuring perfectly seared ahi tuna steaks served over fresh arugula, topped with a flavorful olive tapenade vinaigrette. Accompanied by toasted baguette slices, this elegant meal combines Mediterranean and fresh seafood flavors.
Ingredients
- •½ cup chopped mixed-olive tapenade
- •½ cup chopped red onion
- •½ cup chopped fresh basil
- •5 tablespoons extra-virgin olive oil plus additional for brushing
- •¼ cup white balsamic vinegar
- •2 teaspoons finely grated lemon peel
- •8 slices 1/2-inch-thick diagonal baguette slices
- •4 pieces 6-ounce ahi tuna steaks
- •4 cups baby arugula
Cooking Instructions
- 1.
Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
5 min
- 2.
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 golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
12 min
- 3.
Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.
5 min
