Seared Tuna with Olive-Tapenade Vinaigrette

Ingredients

• 1/4 cup chopped mixed-olive tapenade
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh basil
• 5 tablespoons extra-virgin olive oil plus additional for cooking and dressing
• 1 tbsp vegetable oil
• 1/8 cup aged balsamic vinegar
• 1 teaspoons finely grated lemon peel
• 2 six ounce ahi tuna steaks
• 1 tablespoon dried Italian seasoning herb
• 2 cups baby arugula
• 1 lb fresh asparagus, grilled
• 1/2 lemon

In a bowl mix tapenade, onion, basil, olive oil, vinegar, and lemon peel. Season with salt and pepper.

Season each steak with 1/2 tbsp of Italian seasoning, salt and pepper. Heat 1 tbsp vegetable over medium-high heat. Cook tuna until desired doneness. I prefer mine rare to medium rare (1-2 minutes each side).

In a large bowl combine arugula and grilled asparagus (cute into bite sized pieces). Drizzle with 2 tbsp of olive oil and the juice of half a lemon. Season with salt and pepper. Toss to coat vegetables. Divide among 2 plates. Cut tuna (across the grain) into slices and place on top of arugula and asparagus. Spoon tapenade vinaigrette over tuna.  

Original recipe from Epicurious