Tuna & White Bean Salad with Arugula, Yellow Tomatoes & Olives
Ingredients
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5 ounces (about 6 cups loosely packed) baby arugula leaves, washed and dried
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1-1/2 tablespoons balsamic vinegar
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1-1/2 tablespoons fresh lemon juice
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1 clove garlic, finely chopped
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1/2 cup plus 1 to 2 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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4 tuna steaks (about 1-1/2 inches thick), 4 to 6 ounces each
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1 15-1/2-ounces can Great Northern or cannellini beans, drained and rinsed
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1/2 pint yellow teardrop or grape tomatoes, halved lengthwise
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1/2 cup green olives, pitted and roughly chopped
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1 teaspoon finely grated lemon zest
Directions
1.
Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate.
2.
In a small bowl, whisk the balsamic vinegar, lemon juice, garlic, and 1/2 cup oil. Season with salt and pepper.
3.
Heat a 12-inch heavy skillet over medium-high heat. Brush the tuna generously with the remaining 1 to 2 tablespoons oil and season with salt and pepper. Cook the fish until the first side is browned, about 3 minutes. Flip and continue to cook until the second side is browned and the tuna is cooked to your liking, about 3 minutes more for medium rare. Transfer to a plate and keep warm.
4.
In a medium bowl, combine the beans, tomatoes, olives, and lemon zest and toss with just enough of the dressing to coat, about 3 tablespoons Season generously with salt and pepper. Toss the arugula with just enough dressing to coat lightly, about 5 tablespoons, and season with salt and pepper. Portion the arugula onto four plates and top with a mound of the bean mixture. Slice the tuna into 1/4-inch slices and arrange on the arugula around the beans. Drizzle the tuna with a little of the remaining dressing and serve.
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