- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 4 servings
Ingredients
1 medium red onion, diced
4 fresh tuna steaks, about 6 ounces each
1 tablespoon pure olive oil
Kosher salt and freshly ground black pepper to taste
2 cups arugula, washed and dried
1-1/4 cups basil vinaigrette (recipe follows)
6 ounces cooked green beans
1-1/2 cups marinated baby artichokes, drained
8 ounces small red potatoes, diced and cooked
1 pound vine-ripened tomatoes, cored and diced
1 large fennel bulb, very thinly sliced
BASIL VINAIGRETTE
1 tablespoon Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup prepared basil oil
3/4 cup extra-virgin olive oil
Directions
- Heat a grill or grill-pan to medium.
- In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.
- Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.
- In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.
BASIL VINAIGRETTE
- In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing.
