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Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle 1/4 teaspoon each of the salt and the pepper over the tuna. Cook the fish for 2 minutes. Turn and cook until done to your taste, 2 to 3 minutes longer for medium rare. Transfer the tuna to a carving board.

Step 2    

In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper. Add the remaining 6 tablespoons oil slowly, whisking.

Step 3    

Cut the tuna into 1/2-inch-thick slices. In a large glass or stainless-steel bowl, combine the lettuce and the radishes and toss with all but 2 tablespoons of the vinaigrette.

Step 4    

Put the salad on plates. Top with the tuna slices and drizzle the remaining vinaigrette over the top.

Chef's Notes

Variation:

Substitute two six-ounce cans of drained canned tuna for the fresh tuna. Skip Step 1 completely and add the drained canned tuna along with the lettuce and radishes.

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