Arugula and Fennel Salad with Black Pepper–Crusted Tuna

Preparation info

  • Serves


    • Difficulty


Appears in

Let's Do Brunch

Let's Do Brunch

By Brigit Binns

Published 2013

  • About

A perfect dish to serve at a garden brunch under dappled sunlight, this salad achieves perfection when made with sweet Vidalias and spicy wild arugula.


  • ¼ cup (2 fl oz/60 ml) balsamic vinegar
  • 1 larg


In a small bowl, combine the vinegar, shallot, mustard, and sugar. Add ¼ tsp salt and whisk until the sugar dissolves. Slowly whisk in 7 Tbsp (