YOUR SOLIN GENERATED RECIPE
Seared Tuna with Lemon-Herb Dressing
Pan-seared Ahi tuna steaks served over a bed of peppery arugula and creamy white beans, finished with a bright, zesty lemon-caper herb dressing.
INGREDIENTS
7 oz Ahi tuna steak
0.5 cup Cannellini beans
2 cup Baby arugula
1 tbsp Extra virgin olive oil
1 tbsp Lemon juice
1 tsp Lemon zest
1 tsp Capers
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 clove Garlic
PREPARATION
Pat the tuna steak dry with a paper towel and season both sides with sea salt and black pepper.
In a small bowl, whisk together half of the olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and capers to create the dressing.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the tuna for 1-2 minutes per side for a perfect rare-to-medium-rare center, then remove from heat and let rest.
In a large bowl, toss the baby arugula and rinsed cannellini beans with half of the prepared dressing.
Slice the tuna against the grain and arrange it over the salad, drizzling the remaining dressing over the top before serving.