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

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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