Seared Tuna Steak Salad
- Total Time
Cooking times in this recipe will yield rare tuna, still slightly pink in the center.
olive oil1 tsp
lemon zest1 tsp, chopped, grated
black pepper1 tsp, coarsely ground
table salt⅛ tsp, one pinch
balsamic vinegar1 ½ Tbsp
Dijon mustard1 tsp
rosemary1 tsp, leaves
lettuce4 cup(s), chopped, Mesclun
uncooked bluefin tuna1 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.