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

Eric Ripert
Source: EatingWell Magazine, April 1998




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

267.9 calories; protein 28.1g 56% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 3.7g; fat 14.1g 22% DV; saturated fat 2.6g 13% DV; cholesterol 43.1mg 14% DV; vitamin a iu 3958.6IU 79% DV; vitamin c 13.6mg 23% DV; folate 44.5mcg 11% DV; calcium 84.5mg 9% DV; iron 2.5mg 14% DV; magnesium 83.4mg 30% DV; potassium 573mg 16% DV; sodium 201.1mg 8% DV; thiamin 0.3mg 31% DV.