Seared Tuna with White Beans and Arugula Salad
- Number of Servings: 3
Ingredients
Fennel, 1 bulb, quartered and sliced thinlyArugula, 4 cupsBeans, white, 1 cup cooked/rinsed*Canola Oil, 1 tbspRed Wine Vinegar, 2 tbsp**Lemon Juice, 2 tbsp*Clove of Garlic, 1 clove mincedOlive Oil, 1/3 cup*Tomatoes, 1 medium whole (2-3/5" dia)*Kalamata olives, 3 TBS choppedYellowfin Tuna (fish), 16 oz(remove)
Place arugula on individual plates, top with fennel slices, white beans and some of the fennel fronds. In a small bowl combine the vinegar, lemon juice and garlic. Slowly wisk in the olive oil until emulsified. Add the tomatoes and olives to the dressing. Add pepper to taste. Season the tuna on both sides with salt and pepper. You may want to dredge the tuna in a grilling rub or other seasonings. Heat canola oil in a heavy saute pan, add tuna, searing on both sides (about 3 minutes each side). Thinly slice tuna across the grain and arrange over the salad. Serve with dressing on the side.
Serving Size: Makes three dinner salads
Number of Servings: 3
Recipe submitted by SparkPeople user NONSPURIOUS.
Serving Size: Makes three dinner salads
Number of Servings: 3
Recipe submitted by SparkPeople user NONSPURIOUS.
Nutritional Info Amount Per Serving
- Calories: 629.5
- Total Fat: 33.0 g
- Cholesterol: 87.6 mg
- Sodium: 242.1 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.6 g
- Protein: 53.8 g