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In a large saute pan or skillet over high heat, heat the olive oil and sear the tuna about 1 minute on each side, or until lightly browned on the outside but rare on the inside. Season with salt and pepper and remove from heat. Using a very sharp knife, cut the tuna into very thin vertical slices.
In a medium bowl, add the arugula and season with salt. Add the oil and vinegar and toss well. Place a small mound of salad in the center of each plate and arrange a few slices of tuna over each salad
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