Arugula and Fennel Salad with Black Pepper–Crusted Tuna

Name: Arugula and Fennel Salad with Black Pepper–Crusted Tuna
Yield: Serves 6
Ingredients: 2 green onions, green tops only, thinly sliced; 2 green onions, green tops only, thinly sliced; 10 Tbsp (6 fl oz/180 ml) extra-virgin olive oil; 2 small Vidalia onions, thinly sliced; ½ tsp sugar; Salt; 8 cups (½ lb/250 g) arugula leaves; 1 large fennel bulb, cored and thinly sliced; 2 Tbsp peppercorns; 6 tuna steaks, 2 lb (1 kg) total, each about 1 inch (2.5 cm) thick; ¼ cup (2 fl oz/60 ml) balsamic vinegar; 2 tsp Dijon mustard; 1 large shallot, minced

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

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

Fish course
Pescatarian
Gluten-free
Breakfast

Method

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 (3½