Seared tuna steak salad
1 tsp, chopped, grated
1 tsp, coarsely ground
⅛ tsp, one pinch
1 tsp, leaves
4 cup(s), chopped, Mesclun
Uncooked bluefin tuna
1 pound(s), fillets
- Combine 1 teaspoon of the oil, the lemon zest, pepper, and salt in a food processor and whirl to make a paste. Rub the paste over the tuna steak.
- Heat a nonstick skillet over medium-high heat. Spray one side of the tuna with nonstick spray and set the steak, sprayed-side down, in the pan. Sear until browned, about 2 minutes. Spray the top, turn the steak over, and brown the other side, about 2 minutes longer. Remove from the pan and cut into 16 slices.
- To make the dressing, blend the vinegar, water, mustard, rosemary, and the remaining 1 tablespoon of the oil with a whisk or in a mini food processor.
- Mound 1 cup of the mesclun on each of 4 salad plates. Fan 4 slices of tuna over the greens and drizzle with about 1 tablespoon of the dressing.