Warm Salad of Thyme-Crusted Tuna & Arugula
Recipe Type: Entree
Author: Healthy Recipes
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 5
Delicious Salada
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 large shallot, finely chopped
  • 1 clove garlic, minced
  • Salt & freshly ground black pepper to taste
  • 1 tsp. extra-virgin olive oil
  • 1 lb. tuna steaks, 1 inch 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
To make vinaigrette:
  1. In a small bowl, whisk oil, vinegar, shallot and garlic. Season with
  2. salt and pepper. Set aside.
To make salad:
  1. Rub oil all over tuna. Sprinkle tuna generously with salt andĀ pepper. Press about 1 tsp. thyme leaves into each side.
  2. Heat a large heavy skillet (not nonstick) over high heat until veryĀ hot.
  3. Add tuna and sear until browned and crusted on the bottom, aboutĀ minutes.
  4. Turn tuna over and cook until browned-about 2 minutes moreĀ for medium-rare, a few minutes longer to cook through.
  5. Meanwhile, in a large bowl, combine arugula, tomatoes, basil andĀ mint. Toss with reserved dressing.
  6. Taste and adjust seasoning.
  7. Slice the tuna into 1/4-inch-thick slices. Divide arugula saladĀ among 4 plates, mounding it to one side. Fan tuna slices around theĀ salad. Serve immediately.
Serving size: 1 Calories: 50 Fat: 1 Saturated fat: 0 Carbohydrates: 2 Sugar: 0 Fiber: 0 Protein: 1 Cholesterol: 5