Enjoy with Banfi’s Pinot Grigio, San Angelo
Ingredients
- lb Ahi Tuna
- 1 tbsp Kosher Salt
- 1 tsp Black Pepper
- 2 oz Arugula
- Zest from 1 lemon
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Gray Salt
- Canola Oil or Pomace Olive Oil for Searing
Process
- Lay the Tuna on a cutting board and pat dry with a paper towel
- Mix the salt and pepper together and generously season the entire outsideof the tuna
- Heat the oil in a saute pan until the oil is very hot but not yet smoking
- Sear the tuna on each side for no more than 20 seconds then let cool
- Neatly lay out and arrange the arugula on 4 small platesü Using a sharp knife, slice the Tuna against the grain into 1/8” slices and fan out over the arugula
- Sprinkle the lemon zest and gray salt over each & drizzle with olive oil
Notes
The idea is to sear the outside of the tuna to a dark golden brown but keepmost of the fish raw. Feel free to add to the dish. Picked red onions or a slaw pair well. Serves 4 people
