Thursday, August 4, 2011

Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

I love raw seafood.  And when I think of raw seafood I envy the Japanese for having easy access to fresh seafood and their ability to create a simple and flavorful dish out of it.  The way they prepare it is always beautiful, clean, with the perfect ingredients to balance the delicate texture and flavor of the seafood.  

On the other hand this tuna salads does not seem to have any resemblance of a Japanese dish but I was amazed at how wonderful it turned out.  You know there are times when you just get tired of something Asian at the dinner table.  

I never really thought of tuna steak and tapenade combination before.  The combination it turns out is fantastic, a good option from the usual soy-ginger-sesame oil-green onion concoction I usually make for seared tuna steaks.  With the tapenade it is a completely different dish.

Thanks for the recipe Bon Appetit

Seared Tuna with Olive Tapenade Vinaigrette and Arugula
May 2010
Serves 2

1/4 cup chopped mixed-olive tapenade (the coarse kind)
1/4 cup chopped red onion
1/4 cup chopped fresh basil
3 tablespoons extra-virgin olive oil plus additional for brushing
1/8 cup white balsamic vinegar
1 teaspoon finely grated lemon peel
2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
2 cups (packed) baby arugula

Mix tapenade, onion, basil, 3 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.

Brush tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat.  Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.

Divide arugula among 2 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna.

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