Ingredients Jump to Instructions ↓

  1. 1 medium red onion, diced

  2. 4 fresh tuna steaks, about 6 ounces each 1 tablespoon pure olive oil

  3. Kosher salt and freshly ground black pepper to taste

  4. 2 cups arugula, washed and dried

  5. 1-1/4 cups basil vinaigrette (recipe follows)

  6. 6 ounces cooked green beans

  7. 1-1/2 cups marinated baby artichokes, drained

  8. 8 ounces small red potatoes, diced and cooked

  9. 1 pound vine-ripened tomatoes, cored and diced

  10. 1 large fennel bulb, very thinly sliced


  12. 1 tablespoon Dijon mustard

  13. 2 tablespoons white wine vinegar

  14. 1/2 teaspoon kosher salt

  15. Freshly ground black pepper

  16. 1/4 cup prepared basil oil

  17. 3/4 cup extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Heat a grill or grill-pan to medium.

  2. In a small bowl soak the onions in cold water to cover for 10 minutes. Drain.

  3. Brush the tuna with olive oil and season with salt and pepper. Grill the fish, turning once, about 5 minutes per side. Set aside.

  4. In a large bowl toss the arugula with a couple tablespoons of the vinaigrette, and divide the greens onto 4 dinner plates. In the same bowl combine the green beans, artichokes, potatoes, onion, tomatoes, and fennel. Dress the vegetables with a 1/2 cup of the dressing, season with salt and pepper. Place vegetables on the greens and top the salad with the tuna steaks. Drizzle a little dressing over the tuna and serve. Pass the remaining dressing at the table.

  5. In a small bowl, whisk the mustard, vinegar, salt, and pepper together. Combine the oils in a cup with a spout. Gradually pour the oil into the vinegar mixture while whisking constantly to make a creamy dressing. Yield:About 1-1/4 cups


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