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
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 peel2 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.