Tuesday, June 8, 2010

Pan Seared Ahi Tuna over Arugula Salad

Any fan of Seinfeld will agree that Lloyd Braun was probably one of the better characters to ever make an appearance on the show.  For me, "The Serenity Now" episode has to be my favorite.  You remember, Lloyd convinces Frank Costanza and Kramer to use an old trick he learned while spending time in the mental institution.  Whenever something caused stress, each character would repeat "serenity now" over and over as a sort of calming mechanism.  I won't spoil the ending - but I must admit I'm a little in fear of my future fate.

Thankfully, it's not stress I'm worried about.  Instead, I think my crux of late has been Ahi Tuna Steaks.  Perfectly seared with a cool, rare center, these have been my go-to choice for basically every meal of late.  I seriously cannot get enough.  It's becoming a problem.

Before you cry "mercury poisoning", let me share one of my favorite weekday meals that can be on the plate in less than 15 minutes.  Besides, there are worse things to obsess over, right?  hoochie-mama!

Pan Seared Ahi Tuna over Arugula Salad
Extra Virgin Olive Oil
Red Wine Vinegar
Two (2) 6 - 8 oz Ahi Tuna Steaks (Sashimi Grade)
Kosher Salt
Fresh Cracked Pepper
4 Handfuls Fresh Arugula
1 Ripe Hot House Tomato, quartered
1/4 Cup Black Olives, thinly sliced
1/4 Small Red Onion, thinly sliced

Preheat a cast-iron skillet over medium-high heat.  Generously coat each tuna steak in olive oil and season liberally with kosher salt and course ground fresh cracked pepper.  Add tuna steaks to pan and sear on each side, 30 seconds - 1 minute, careful not to overcook.  Remove from heat and set aside to rest.  Meanwhile, combine 3 tablespoons extra virgin olive oil with 1 tablespoon red wine vinegar.  Season the dressing with a pinch of kosher salt and fresh cracked pepper.  Wisk mixture until oil and vinegar have emulsified, or combined.  In a mixing bowl, toss dressing with arugula until each green is well coated.  Plate a few handfuls of arugula on a serving plate and arrange the last three ingredients on top of greens.  Using a sharp non-serrated knife, carefully slice the tuna steak into 1/2 inch slices and place on top of salad.  Serve immediately.

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