Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

By Deli1

by The Bon Appétit Test Kitchen

Ingredients

• 1/2 cup chopped mixed-olive tapenade
• (Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.)
• 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

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.