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

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

268 calories; protein 28.1g; carbohydrates 6.6g; dietary fiber 1.4g; sugars 3.7g; fat 14.1g; saturated fat 2.6g; cholesterol 43.1mg; vitamin a iu 3958.6IU; vitamin c 13.6mg; folate 44.5mcg; calcium 84.5mg; iron 2.5mg; magnesium 83.4mg; potassium 573mg; sodium 201.1mg; thiamin 0.3mg.

1 vegetable, 4 lean meat, 2 fat