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Warm Salad of Thyme-Crusted Tuna & Arugula

http://www.eatingwell.com/recipes/warm_salad_of_thyme_crusted_tuna_arugula.html

From EatingWell:  April 1998

This quick dinner salad would also be great with seared salmon, scallops or shrimp.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

Vinaigrette

• 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

Salad

• 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

Preparation

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.

Nutrition

Per serving : 266 Calories; 14 g Fat; 3 g Sat; 8 g Mono; 43 mg Cholesterol; 6 g Carbohydrates; 28 g Protein; 2 g Fiber; 203 mg Sodium; 546 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat, 2 fat