2 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
1 large shallot, finely chopped
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 tsp. extra-virgin olive oil
1 lb. tuna steaks, 1 inch thick, cut into 4 portions
3 Tbsp. fresh thyme leaves
6 cups arugula, stems removed
2 ripe plum tomatoes, halved lengthwise, seeded and cut lengthwise
into thin strips
1/2 cup fresh basil leaves, slivered
1 Tbsp. fresh mint leaves, slivered
To make vinaigrette:
In a small bowl, whisk oil, vinegar, shallot and garlic. Season with
salt and pepper. Set aside.
To make salad:
- Rub oil all over tuna. Sprinkle tuna generously with salt and
pepper. Press about 1 tsp. thyme leaves into each side.
- Heat a large heavy skillet (not nonstick) over high heat until very
hot. Add tuna and sear until browned and crusted on the bottom, about
2 minutes. Turn tuna over and cook until browned-about 2 minutes more
for medium-rare, a few minutes longer to cook through.
- Meanwhile, in a large bowl, combine arugula, tomatoes, basil and
mint. Toss with reserved dressing. Taste and adjust seasoning.
- Slice the tuna into 1/4-inch-thick slices. Divide arugula salad
among 4 plates, mounding it to one side. Fan tuna slices around the
salad. Serve immediately.