1 tsp. dried oregano

1/3 C. extra-virgin olive oil

3 large, ripe beefsteak tomatoes, cut in 1-inch cubes

2 small red onions, thinly sliced

Kosher salt and freshly ground black pepper, to taste

4 8 oz. center-cut tuna steaks

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1/4 C. coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)

2 T. extra-virgin olive oil

1/2 lb. arugula, well washed and trimmed

 

To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

 

Yield:

Calories:

Fat:

Fiber: