Nutari
Seared Tuna Steaks with Arugula Salad
Ruby-center tuna steaks seared until caramelized, served over peppery arugula with pine nuts and aged Pecorino.
420kcal
45gProtein
8gCarbs
22gFat
1.5gFibre
Ingredients
- 2 tuna steaks (180g each, 2.5cm thick)
- 150g fresh arugula
- 30g pine nuts, toasted
- 40g Pecorino Romano, shaved
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 lemon
- Salt and pepper to taste
Method
- Pat tuna dry; season generously with salt and pepper.
- Heat 1 tbsp oil in a cast-iron skillet over high heat until smoking.
- Sear tuna 1.5 minutes per side for rare center; rest 2 minutes.
- Whisk together 2 tbsp olive oil, vinegar, and garlic; toss with arugula.
- Plate salad, top with sliced tuna, scatter pine nuts and Pecorino, finish with lemon wedge.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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