Ingredients

• 2 tablespoon extra-virgin olive oil
• 2 tablespoon balsamic vinegar
• 1 large shallot, finely chopped
• 1 clove garlic, minced
• Salt & freshly ground pepper, to taste
• 1 pound tuna steaks, 1 inch thick, cut into 4 portions
• 3 tablespoon fresh thyme leaves
• 6 cups arugula, stems removed
• 2 ripe plum tomatoes, halved lengthwise, seeded and cut lengthwise into thin strips
• 1/2 cup fresh basil leaves, slivered
• 1 tablespoon fresh mint leaves, slivered

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Cooking Directions

Step 1

To make vinaigrette: Whisk oil, vinegar, shallot and garlic in a small bowl. Season with salt and pepper. Set aside.

Step 2

To make salad: Rub oil all over tuna. Sprinkle the tuna with salt and pepper. Press about 1 teaspoon thyme leaves into each side.

Step 3

Heat a large heavy skillet (not nonstick) over high heat until very hot. Add the tuna and sear until browned and crusted on the bottom, about 2 minutes. Turn the tuna over and cook until browned, about 2 minutes more for medium-rare.

Step 4

Meanwhile, combine arugula, tomatoes, basil and mint in a large bowl. Toss with reserved dressing. Taste and adjust seasoning.

Step 5

Slice the tuna into 1/4-inch-thick slices. Divide the salad among 4 plates, mounding it to one side. Fan the tuna slices around the salad. Serve immediately.