Seared Tuna Salad
4 (6oz) yellow fin tuna steaks‐ about ¾ inch thick
1 t freshly ground black pepper, divided
1 ½ T olive oil, divided in half
2 T fresh lemon juice
8 cups arugula
2 cups thinly sliced fennel bulb (approx. 1 small bulb)
Sprinkle tuna with black pepper. Heat half of the olive oil in a large non‐stick skillet over medium high heat. Add tuna steaks and cook for 2 minutes on each side or until they reach desired degree of doneness. Combine some black pepper, other half of olive oil, and lemon juice in a large bowl, whisk together. Add arugula and fennel and toss well. Place 2 cups of salad on your plate and top with the seared Tuna.