Enjoy with Banfi’s Pinot Grigio, San Angelo


  • 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


  • 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

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