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Seared Tuna Salad
Serves4
Make sure you buy sushi-quality tuna for this delicious and refreshing salad.

4 (6-ounce) yellowfin tuna steaks (about 3/4 inch thick)
1 1/2 teaspoons freshly ground black pepper, divided
1 tablespoons olive oil, divided in half2 tablespoons fresh lemon juice
8 cups arugula leaves
2 cups thinly sliced fennel bulb (about 1 small bulb)

1. Sprinkle tuna steaks with 1 teaspoon black pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tuna steaks; cook 2 minutes on each side or until they reach desired degree of doneness.
2. Combine 1/2 teaspoon black pepper, 1 tablespoon oil, and juice in a large bowl; whisk. Add arugula and fennel; toss well. Place about 2 cups salad on each of 4 plates; top each serving with 1 tuna steak.

NUTRITION PER SERVING
CALORIES 276 FAT 8.8 g PROTEIN 41.7 g SODIUM 144 mg FIBER 2 g CARBOHYDRATE 6.9 g