Ingredients

5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried
1-1/2 Tbs. balsamic vinegar
1-1/2 Tbs. fresh lemon juice
1 clove garlic, finely chopped
1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tuna steaks (about 1-1/2 inches thick), 4 to 6 oz. each
1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed
1/2 pint yellow teardrop or grape tomatoes, halved lengthwise
1/2 cup green olives, pitted and roughly chopped
1 tsp. finely grated lemon zest

Nutritional Sample Size based on four servings
Calories (kcal) : 536
Fat Calories (kcal): 318
Fat (g): 35
Saturated Fat (g): 5
Polyunsaturated Fat (g): 4
Monounsaturated Fat (g): 26
Cholesterol (mg): 51
Sodium (mg): 702
Carbohydrates (g): 21
Fiber (g): 7
Protein (g): 34

Preparation

Put the arugula in a large bowl, cover with a damp paper towel, and refrigerate.
In a small bowl, whisk the balsamic vinegar, lemon juice, garlic, and 1/2 cup oil. Season with salt and pepper.
Heat a 12-inch heavy skillet over mediumigh heat. Brush the tuna generously with the remaining 1 to 2 Tbs. oil and season with salt and pepper. Cook the fish until the first side is browned, about 3 minutes. Flip and continue to cook until the second side is browned and the tuna is cooked to your liking, about 3 minutes. more for medium rare. Transfer to a plate and keep warm.
In a medium bowl, combine the beans, tomatoes, olives, and lemon zest and toss with just enough of the dressing to coat, about 3 Tbs. Season generously with salt and pepper. Toss the arugula with just enough dressing to coat lightly, about 5 Tbs., and season with salt and pepper. Portion the arugula onto four plates and top with a mound of the bean mixture. Slice the tuna into 1/4-inch slices and arrange on the arugula around the beans. Drizzle the tuna with a little of the remaining dressing and serve.

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Reviews (2 reviews)

CrackerCat | 11/27/2013
Perfect combination of seared tuna, white beans & salad for any meal. Fast and easy to prepare. A keeper!
vikingmom | 08/02/2011
This really is delicious - why it took me six years to dig it out of a past issue (#72) I don't know... it all works so perfectly. I didn't skimp on the garlic or lemon zest, but didn't have any green olives, so had to skimp on those. My husband said, "When you ask me what I want for supper, remind me that I want this." So - it's a keeper - and a bonus that all three children gobbled it up as well!

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What We're Cooking Now

Name: Tuna & White Bean Salad with Arugula, Yellow Tomatoes & Olives
Yield: four as a main course. servings
Cuisine: Mediterranean
Ingredients: 5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried; 1-1/2 Tbs. balsamic vinegar; 1-1/2 Tbs. fresh lemon juice; 1 clove garlic, finely chopped; 1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 4 tuna steaks (about 1-1/2 inches thick), 4 to 6 oz. each; 1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed; 1/2 pint yellow teardrop or grape tomatoes, halved lengthwise; 1/2 cup green olives, pitted and roughly chopped; 1 tsp. finely grated lemon zest