Seared Tuna With Olive-tapenade Vinaigrette And Arugula

Seared Tuna With Olive-tapenade Vinaigrette And Arugula could be just the dairy free and pescatarian recipe you've been looking for. This recipe makes 1 servings with 3466 calories, 324g of protein, and 218g of fat each. For $54.85 per serving, this recipe covers 83% of your daily requirements of vitamins and minerals. A mixture of white balsamic vinegar, fresh basil, lemon peel, and a handful of other ingredients are all it takes to make this recipe so yummy. A couple people really liked this main course. This recipe is liked by 24 foodies and cooks. It is brought to you by Bon Appetit. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 88%, this dish is tremendous. Seared Tuna with Olive-Tapenade Vinaigrette and Arugula, Seared Tuna with Olive-Tapenade Vinaigrette and Arugula, and Seared "marinated" Tuna with Black-Olive Vinaigrette are very similar to this recipe.

Servings: 1

 

Ingredients:

4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)

4 6-oz ahi tuna steaks (each about 3/4 to 1 inch thick)

4 cups (packed) baby arugula

8 1/2-inch-thick diagonal baguette slices

1/2 cup chopped fresh basil

2 teaspoons finely grated lemon peel

1/2 cup chopped mixed-olive tapenade

5 tablespoons extra-virgin olive oil plus additional for brushing

5 Tbsps extra-virgin olive oil plus additional for brushing

1/2 cup chopped red onion

1/4 cup white balsamic vinegar

Equipment:

bowl

frying pan

Cooking instruction summary:

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 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. 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.

 

Step by step:


1. Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.

2. Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper.

3. Heat large nonstick skillet over medium-high heat.

4. Add baguette slices; toast until golden, 3 to 4 minutes per side.

5. Transfer to plate.

6. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare. Divide arugula among 4 plates.

7. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna.

8. Place 2 baguette slices alongside each and serve.


Nutrition Information:

Quickview
3466k Calories
323g Protein
218g Total Fat
35g Carbs
100% Health Score
Limit These
Calories
3466k
173%

Fat
218g
336%

  Saturated Fat
38g
238%

Carbohydrates
35g
12%

  Sugar
15g
17%

Cholesterol
517mg
172%

Sodium
1756mg
76%

Get Enough Of These
Protein
323g
648%

Vitamin B12
128µg
2139%

Selenium
503µg
720%

Vitamin A
32506IU
650%

Vitamin B3
119mg
597%

Vitamin D
77µg
517%

Phosphorus
3565mg
357%

Vitamin B6
6mg
320%

Vitamin E
36mg
245%

Vitamin B1
3mg
232%

Vitamin K
222µg
212%

Vitamin B2
3mg
211%

Magnesium
755mg
189%

Vitamin B5
14mg
149%

Potassium
4007mg
115%

Iron
17mg
99%

Copper
1mg
73%

Zinc
9mg
60%

Manganese
0.89mg
44%

Folate
171µg
43%

Calcium
352mg
35%

Vitamin C
25mg
31%

Fiber
6g
24%

covered percent of daily need
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Food Trivia

Chicken contains 266% more fat than it did 40 years ago.

Food Joke

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