Seared Tuna with White Beans and Arugula Salad

Fennel, 1 bulb, quartered and sliced thinly
Arugula, 4 cups
Beans, white, 1 cup cooked/rinsed
*Canola Oil, 1 tbsp
Red Wine Vinegar, 2 tbsp
**Lemon Juice, 2 tbsp
*Clove of Garlic, 1 clove minced
Olive Oil, 1/3 cup
*Tomatoes, 1 medium whole (2-3/5" dia)
*Kalamata olives, 3 TBS chopped
Yellowfin Tuna (fish), 16 oz(remove)

Originally we would use 2/3 of a cup of olive oil in the dressing but found that 1/3 of a cup still made a tasty dressing and was enough to serve with three salads.

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.