Warm Salad of Thyme-Crusted Tuna & Arugula

4 servings

Ingredients 2 Tbsp. extra-virgin olive oil 2 Tbsp. balsamic vinegar 1 large shallot, finely chopped 1 clove garlic, minced Salt & freshly ground black pepper to taste 1 tsp. extra-virgin olive oil 1 lb. tuna steaks, 1 inch thick, cut into 4 portions 3 Tbsp. 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 Tbsp. fresh mint leaves, slivered

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

To make salad:

1. Rub oil all over tuna. Sprinkle tuna generously with salt and pepper. Press about 1 tsp. thyme leaves into each side.

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

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

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