Seared Tuna with Olive-Tapenade Vinaigrette and Arugula

Ingredients

• 24 ounce ahi tuna steaks (each)
• 4 cups baby arugula packed ()
• 8.5 inch thick diagonal baguette 
• 0.5 cup basil fresh chopped
• 0.5 cup mixed-olive tapenade chopped
• 5 tablespoons olive oil plus additional extra-virgin for brushing
• 0.5 cup onion red chopped
• 0.3 cup balsamic vinegar white

Equipment

• frying pan

Directions

1. Mix tapenade, onion, basil, 5 tablespoonsoil, vinegar, and lemon peel in mediumbowl; season with salt and pepper.
2. Brush baguette slices and tuna onboth sides with oil.
3. Sprinkle tuna with saltand pepper.
4. Heat large nonstick skilletover medium-high heat.
5. Add baguette slices;toast until golden, 3 to 4 minutes per side.
6. Transfer to plate.
7. Add tuna to same skillet;cook to desired doneness, 1 to 2 minutesper side for medium-rare.
8. Divide arugula among 4 plates.
9. Cuttuna into slices; arrange atop arugula.Spoon tapenade vinaigrette over tuna.
10. Place2 baguette slices alongside each and serve.
11. Bon Appétit