Recipe courtesy of

Warm Salad of Thyme-Crusted Tuna and Arugula

This quick dinner salad would also be great with seared salmon, scallops or shrimp.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoon extra-virgin olive oil

2 tablespoons balsamic vinegar

1 large shallot, finely chopped

1 clove garlic, minced

Salt & freshly ground pepper to taste


1 teaspoon extra-virgin olive oil

1 pound tuna steaks, 1 inch thick, cut into 4 portions

Salt & freshly ground pepper to taste

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


  1. To make vinaigrette: Whisk oil, vinegar, shallot and garlic in a small bowl. Season with salt and pepper. Set aside.
  2. To make salad: Rub oil all over tuna. Sprinkle the tuna with salt and pepper. Press about 1 teaspoon thyme leaves into each side.
  3. Heat a large heavy skillet (not nonstick) over high heat until very hot. Add the tuna and sear until browned and crusted on the bottom, about 2 minutes. Turn the tuna over and cook until browned, about 2 minutes more for medium-rare.
  4. Meanwhile, combine arugula, tomatoes, basil and mint in a large bowl. Toss with reserved dressing. Taste and adjust seasoning.
  5. Slice the tuna into 1/4-inch-thick slices. Divide the salad among 4 plates, mounding it to one side. Fan the tuna slices around the salad. Serve immediately.