Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.
1/2 cup chopped mixed-olive tapenade
1/2 cup chopped red onion
1/2 cup chopped fresh basil
5 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup white balsamic vinegar
2 teaspoons finely grated lemon peel
8 1/2-inch-thick diagonal baguette slices
4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
4 cups (packed) baby arugula
Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.
Per serving: 660.8 kcal calories, 49.2 % calories from fat, 36.1 g fat, 5.0 g saturated fat, 76.5 mg cholesterol, 35.5 g carbohydrates, 3.5 g dietary fiber, 5.0 g total sugars, 32.0 g net carbohydrates, 45.5 g protein
Nutritional analysis provided by Bon Appétit