Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
Seared Tuna with Olive-Tapenade Vinaigrette and Arugulan is a dairy free and pescatarian main course. This recipe serves 4. This recipe covers 34% of your daily requirements of vitamins and minerals. One serving contains 459 calories, 41g of protein, and 29g of fat. Head to the store and pick up ahi tuna steaks, balsamic vinegar, thick diagonal baguette, and a few other things to make it today. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.
Mix tapenade, onion, basil, 5 tablespoonsoil, vinegar, and lemon peel in mediumbowl; season with salt and pepper.
Brush baguette slices and tuna onboth sides with oil.
Sprinkle tuna with saltand pepper.
Heat large nonstick skilletover medium-high heat.
Add baguette slices;toast until golden, 3 to 4 minutes per side.
Add tuna to same skillet;cook to desired doneness, 1 to 2 minutesper side for medium-rare.
Divide arugula among 4 plates.
Cuttuna into slices; arrange atop arugula.Spoon tapenade vinaigrette over tuna.
Place2 baguette slices alongside each and serve.