This quick dinner salad would also be great with seared salmon, scallops or shrimp. Source: EatingWell Magazine, April 1998

Eric Ripert




Instructions Checklist
  • To make vinaigrette: Whisk oil, vinegar, shallot and garlic in a small bowl. Season with salt and pepper. Set aside.

  • To make salad: Rub oil all over tuna. Sprinkle the tuna with salt and pepper. Press about 1 teaspoon thyme leaves into each side.

  • 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.

  • Meanwhile, combine arugula, tomatoes, basil and mint in a large bowl. Toss with reserved dressing. Taste and adjust seasoning.

  • 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 Facts

268 calories; 14.1 g total fat; 2.6 g saturated fat; 43 mg cholesterol; 201 mg sodium. 573 mg potassium; 6.6 g carbohydrates; 1.4 g fiber; 4 g sugar; 28.1 g protein; 3959 IU vitamin a iu; 14 mg vitamin c; 45 mcg folate; 85 mg calcium; 2 mg iron; 83 mg magnesium;