Ingredients
· 1/2 cup pimiento-stuffed green olives, chopped
· 1 tablespoon chopped fresh parsley
· 1 garlic clove, minced
· 3 tablespoons lemon juice
· 6 tablespoons extra-virgin olive oil
· Salt and pepper
· 2 tuna steaks, 1 to 1 1/4 inches thick
· 1 (5-ounce) bag baby arugula
· 1 pint cherry tomatoes, halved
· 1 (16-ounce) can cannellini beans, drained and rinsed
Steps
1) Combine olives, parsley, garlic, and lemon juice in large bowl. Slowly whisk in 5 tablespoons oil. Season with salt and pepper.
2) Pat tuna dry with paper towels and season with salt and pepper. Heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Cook tuna until well browned but still red at center, about 2 minutes per side. Transfer to cutting board. Cut tuna into 1/2-inch slices and drizzle with 1 tablespoon dressing.
3) Add arugula, tomatoes, and beans to bowl with remaining dressing and toss to combine. Top salad with tuna. Serve.
From: The Best Simple Recipes: More than 200 Flavorful, Foolproof Recipes that Cook in 30 Minutes or Less
By: America’s Test Kitchen
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