Tuna Seared with Olive-Tapenade Vinaigrette & Arugula

By sdnsd

Ingredients

• INGREDIENTS
• • 1/2 cup chopped mixed-olive tapenade
• • 1/2 cup chopped red onion
• • 1/2 cup chopped fresh basil
• • 5 tablespoons extra-virgin olive oil plus additional for brushing
• • 1/4 cup white balsamic vinegar
• • 2 teaspoons finely grated lemon peel
• • 8 1/2-inch-thick diagonal baguette slices
• • 4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
• • 4 cups (packed) baby arugula

Preparation

Step 1

• TEST KITCHEN TIP
When shopping for the fish, look for steaks labeled Ahi tuna (also known as yellowfin) that are pink or deep red. Avoid steaks that are brown-toned.
PREPARATION
• 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.