Warm Salad of Thyme-Crusted Tuna & Arugula

Makes 4 servings

Preparation Time: 5 to 10 minutes

Ingredients: 

- 2 tablespoons extra-virgin olive oil 

- 2 tablespoons balsamic vinegar 

- 1 large shallot, finely chopped 

- 1 clove garlic, minced 

- Salt & freshly ground black pepper to taste 

- 1 teaspoon extra-virgin olive oil 

- 1 lb. tuna steaks, 1 inch thick, cut into 4 portions 

- 3 tablespoons 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 tablespoon fresh mint leaves, slivered 

Instructions for making:

To make vinaigrette: 

1. In a small bowl, 2 tbsp whisk olive oil, 2 tbsp vinegar, 1 large chopped shallot and 1 clove minced garlic. Season with salt and pepper. Set aside. 

To make salad: 

1. Rub oil all over 4 portion tuna. Sprinkle on tuna generously with salt and pepper. Press about 1 tsp. thyme leaves into each side. 

2. 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 minutes. Turn tuna over and cook until browned-about 2 minutes more for medium-rare, a few minutes longer to cook through. 

3. Meanwhile, in a large bowl, combine 6 cups arugula, 2 halved tomatoes, 1/2 cup basil and 1 tbsp fresh mint. Toss with reserved dressing. Taste and adjust seasoning. 

4. Slice the tuna into 1/4-inch-thick slices. Divide arugula salad among 4 plates, mounding it to one side. Fan tuna slices around the salad. Serve immediately. 

Nutritional Information per servings: 

- 80 calories 

- 2 total fat (0 g sat) 

- 0 mg cholesterol 

- 14 g carbohydrate 

- 3 g protein 

- 2 g fiber 

- 20 mg sodium 

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