Seared Tuna with Arugula Salad

Ingredients

• 8 cups arugula 
• 1.5 teaspoons pepper black divided freshly ground
• 2 cups fennel bulb thinly sliced ( 1 small bulb)
• 0.8 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil divided
• 24 ounce sashimi-grade yellowfin tuna fillets ( 3/)

Equipment

• bowl
• frying pan
• whisk

Directions

1. Sprinkle tuna steaks with 1 teaspoon pepper and 1/4 teaspoon salt.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
3. Add tuna steaks; cook 2 minutes on each side or until desired degree of doneness.
4. Combine 1/2 teaspoon pepper, 1/2 teaspoon salt, 1 tablespoon oil, and juice in a large bowl; stir with a whisk.
5. Add arugula and fennel; toss well.
6. Place about 2 cups salad on each of 4 plates; top each serving with 1 tuna steak.