Ingredients:

  • 2 (6 oz / 170g) Ahi tuna steaks, sushi-grade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2.5g) cracked black pepper
  • 1 clove (5g) garlic, minced
  • 4 cups (60g) fresh baby arugula
  • 1 can (15 oz / 425g) cannellini beans, rinsed and drained
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (40g) pitted Kalamata olives, sliced
  • ¼ cup (40g) red onion, thinly sliced
  • 3 tbsp (45ml) balsamic vinegar
  • ¼ cup (60ml) extra virgin olive oil
  • 1 tsp (5g) Dijon mustard
  • 1 clove (5g) garlic, minced
  • ½ tsp (2.5g) honey

Instructions:

  1. Pat the tuna steaks completely dry with paper towels. Rub with olive oil, minced garlic, salt, and pepper. Let them sit at room temperature for 10 minutes to ensure an even sear.
  2. In a jar or bowl, combine balsamic vinegar, olive oil, Dijon, garlic, and honey. Shake vigorously until the mixture is emulsified and velvety.
  3. In a large bowl, toss the arugula, beans, tomatoes, olives, and red onion. Drizzle with half of the dressing and toss gently.
  4. Preheat your grill or grill pan to high heat until a drop of water dances and evaporates instantly.
  5. Place tuna steaks on the grill and sear for approximately 2 minutes per side to maintain a rare center.