Seared -Tuna and Radish Salad with Lemon Vinaigrette

Prep Time: -
Cook Time: -
Serves: 4

Recipe Provided By: Food & Wine

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Ingredients

7 tablespoons olive oil
1/2 teaspoon salt
3/4 tablespoon fresh-ground black pepper
1 pound tuna steaks (about 1/2 inch thick)
3 tablespoons lemon juice
1 small clove garlic, minced
2 heads Bibb lettuce, torn into bite-size pieces
10 radishes, halved lengthwise and sliced thin crosswise

Nutrition Info

Per Serving

Calories: 351 kcal
|
Carbohydrates: 4 g
|
Dietary Fiber: 1 g
|
Fat: 24 g
|
Protein: 27 g
|
Sugars: 1 g

About: Nutrition Info

Cooking Directions

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle 1/4 teaspoon each of the salt and the pepper over the tuna. Cook the fish for 2 minutes. Turn and cook until done to your taste, 2 to 3 minutes longer for medium rare. Transfer the tuna to a carving board.
In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Add the remaining 6 tablespoons oil slowly, whisking.
Cut the tuna into 1/2-inch-thick slices. In a large glass or stainless-steel bowl, combine the lettuce and the radishes and toss with all but 2 tablespoons of the vinaigrette.
Put the salad on plates. Top with the tuna slices and drizzle the remaining vinaigrette over the top.

Yield: 4 servings

3. Still Hungry?

Preparing this salad is no trouble at all, but if you want it easier than easy, or you just don't like medium-rare fish, use canned tuna instead of the fresh steaks.

Notes:

Variation

Substitute two six-ounce cans of drained canned tuna for the fresh tuna. Skip Step 1 completely and add the drained canned tuna along with the lettuce and radishes.

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