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Tuna-Topped Arugula and Fennel Salad with Lemon Caper Sauce

Serves 4

Ingredients

FOR THE SALAD

2 cups arugula, chopped


1 cup fresh spinach, chopped


1 fennel bulb sliced


16 small cherry tomatoes, cut in half


FOR THE TUNA STEAKS

4 tuna steaks, 3/4 inch thick


1/2 tsp salt


4 tablespoons Filippo Berio extra virgin olive oil


2 cloves garlic, minced


3 tablespoons capers


1 teaspoon red pepper flakes


2 shallots, finely chopped


1/2 cup dry white wine


4 tablespoons fresh lemon juice

Directions

FOR THE SALAD

In a large bowl, combine arugula, spinach, fennel and tomato; toss.
Place salad on 4 plates.

FOR THE TUNA STEAKS

Season tuna steaks with salt.

Place olive oil in a large skillet, heat.  Add tuna steaks, sauté for approximately two minutes on each side.
Remove tuna from skillet; set aside.

Add garlic, capers, red paper flakes and shallots to the skillet; cook for 3 minutes or until shallots are tender.


Add white wine and lemon juice; simmer for 2 minutes.

Return tuna to skillet, cook for 2 more minutes.

Thinly slice the tuna steak, arrange over the salad; spoon remaining pan sauce over each serving.

Thanks to Nadine Mesch for this wonderful recipe.

This recipe is featured on show 2403, And the Winner Is....

Comments

  1. Lori's avatar

    Lori

    This recipe was amazing. Even the kids liked the tuna. I cut the red pepper by half and it was still nicely spicy.
  2. rena conley's avatar

    rena conley

    Mary Ann is great, love everything she does and say--especially the three Hail Mary recitation before she removes her cakes from the pan. Wanted to buy her book at Barnes and Nobel; however, it was higher priced this month; so I am waiting until it goes on sale. Lady said it was on sale in September. I enjoy your shows, it airs here at 7 a.m. CST.
    Thanks for teaching the basic, so many do not even offer Home Economic Classes. Thanks again.
    Rena Conley

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