Photo: Giovanna Gomes
Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
9 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
392
Calories
22g
Protein
27g
Fat
15g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup chopped mixed-olive tapenade
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 5 tablespoons extra-virgin olive oil plus additional for brushing
- 1/4 cup white balsamic vinegar
- 2 teaspoons finely grated lemon peel
- 8 1/2-inch-thick diagonal baguette slices
- 4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
- 4 cups (packed) baby arugula
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes