Name: Seared Tuna Salad with Olive Dressing
Total time: PLACEHOLDER
Ingredients: ½ cup pimento-stuffed green olives , chopped; 3 tablespoons lemon juice; 1 tablespoon chopped fresh parsley; 1 garlic clove , minced; 6 tablespoons extra-virgin olive oil , divided; ½ teaspoon table salt; ¼ teaspoon pepper; 2 (12-ounce) tuna steaks , 1 to 1¼ inches thick; 5 ounces (5 cups) baby arugula; 12 ounces cherry tomatoes , halved; 1 (15-ounce) can cannellini beans , rinsed

Why This Recipe Works

To make sure we didn't overcook the fish, we patted it dry before searing it in a very hot pan. Slicing it right away ensured that it didn't overcook as it rested. A potent vinaigrette made with chopped green olives, parsley, garlic, and lemon juice stood up to the meaty flavor of the tuna. Cherry tomatoes provided pops of freshness, and cannellini beans added an appealing texture. Peppery arugula provided a perfect vehicle for the rest of our flavorful ingredients.

Before You Begin

Tuna steaks can be pricey. To get your money's worth, only purchase tuna steaks that are deep purplish red, firm to the touch, and devoid of any “fishy” odor.

Instructions

Whisk olives, lemon juice, parsley, and garlic together in large bowl. Whisking constantly, slowly drizzle in 5 tablespoons oil. Season with salt and pepper to taste.

Pat tuna dry with paper towels and sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook tuna until well browned and translucent red at center when checked with tip of paring knife and registers 110 degrees (for rare), about 2 minutes per side. Transfer to cutting board and slice into ½-inch-thick slices.

Whisk dressing to re-emulsify, then drizzle 1 tablespoon dressing over tuna. Add arugula, tomatoes, and beans to bowl with remaining dressing and gently toss to combine. Season with salt and pepper to taste. Divide salad among plates and top with tuna. Serve.