Italian · Dinner
Seared Tuna with Arugula and Balsamic
Tagliata di Tonno con Rucola e Balsamico
A seared rare tuna steak sliced into ribbons over a bed of peppery rocket dressed with aged balsamic vinegar, shaved parmigiano, and a drizzle of Tuscan olive oil for a steakhouse-style fish plate.
$$$
10 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
48gProtein
24gFat
8gCarbs
2gSugar
1gFiber
680mgSodium
65mgChol
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Instructions
1
Prep
Pat both tuna steaks completely dry with paper towels. Wash and dry the arugula leaves. Halve the cherry tomatoes. Shave the Parmigiano Reggiano with a peeler into thin curls. Have all ingredients measured and ready.
2
Sear
Heat 2 tbsp olive oil in a large heavy pan over high heat for 2 minutes until smoking. Season each tuna steak with 0.5 tsp fine salt and 0.25 tsp pepper. Lay both steaks in the pan and sear 60 seconds without moving. Turn and sear 60 seconds on the second side until deeply golden outside and rosy-rare within.
3
Rest
Transfer both tuna steaks to a cutting board and rest for 3 minutes. While the tuna rests, toss the arugula and cherry tomatoes in a wide shallow bowl with 2 tbsp aged balsamic vinegar, 1/4 cup Tuscan olive oil, a pinch of salt and pepper. Massage gently with your hands until coated.
4
Plate
Slice each rested tuna steak against the grain into 1cm strips. Divide the dressed arugula between two plates and fan the tuna slices over each portion. Scatter the shaved Parmigiano over the top. Sprinkle each plate with 0.5 tsp flaky salt and 0.25 tsp coarse pepper. Serve each with a lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) fresh tuna steak
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 120g (4.2 oz) arugula
- 40g (1.4 oz) cherry tomatoes
- 2 tbsp aged balsamic vinegar
- 1/4 cup Tuscan extra virgin olive oil
- 40g (1.4 oz) Parmigiano Reggiano
- 1 tsp flaky sea salt
- 0.5 tsp coarse black pepper
- 1 lemon