Seared-Tuna and Radish Salad with Lemon Vinaigrette

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Ingredients

1. 7 tablespoons olive oil
2. 1/2 teaspoon salt
3. 3/4 teaspoon fresh-ground black pepper
4. 1 pound tuna steaks (about 1/2 inch thick)
5. 3 tablespoons lemon juice
6. 1 small clove garlic, minced
7. 2 heads Bibb lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)
8. 10 radishes, halved lengthwise and sliced thin crosswise

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