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.jpg)
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:
covered percent of daily need
