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    Warm Salad of Thyme-Crusted Tuna & Arugu


    Source of Recipe


    South Beach Diet


    List of Ingredients


    • 2 Tbsp extra-virgin olive oil
    • 2 Tbsp balsamic vinegar
    • 1 large shallot,finely chopped
    • 1 clove garlic,minced
    • Salt and freshly ground black pepper to taste
    • 1 lb. tuna steaks,1 in. thick,cut into 4 portions
    • 3 Tbsp fresh thyme leaves
    • 6 cups arugula,stems removed
    • 2 ripe plum tomatoes,halved lengthwise,seeded and cut lengthwise into thin strips
    • 1/2 cup fresh basil leaves,slivered
    • 1 Tbsp fresh mint leaves,slivered


    Instructions


    1. To make vinaigrette:In a small bowl,whisk oil,vinegar, shallot and garlic. Season with salt and pepper. Set aside.
    2. To make salad:Rub oil all over tuna. Sprinkle tuna generously with salt and pepper. Press about 1 tsp thyme leaves into each side.
    3. Heat a large heavy skillet(not nonstick)over high heat until very hot. Add tuna and sear until browned and crusted on the bottom,about 2 min. Turn tuna over and cook until browned-about 2 min. more for med-rare,a few min. longer to cook through.
    4. Meanwhile,in a large bowl,combine arugula,tomatoes, basil and mint. Toss with reserved dressing. Taste and adjust seasoning.
    5. Slice the tuna into 1/4-in. thick slices. Divide arugula salad among 4 plates,mounding it to one side. Fan tuna slices around the salad. Serve immediately.
    6. 4 servings
 

 

 

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