Tuna Salad

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Tuna Salad
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30 min.
ready in 1 hr 12 min.
Ready in


4 Tuna steak (175-225 g | 6-8 oz each)
2 Tbsps olive oil
1 tsp lemon zest
1 Tbsp lemon juice
2 cloves garlic cloves (minced)
coarse salt (to taste)
freshly ground Black pepper (to taste)
For Arugula Salad
4 cups fresh, baby Arugula (rinsed and dried)
3 cups cherry tomatoes (rinsed and halved)
3 Tbsps diced onions
2 Tbsps fresh lemon juice
3 Tbsps olive oil
coarse salt (to taste)
freshly ground Black pepper (to taste)
1 Tbsp Oil (for grill grate)
1 lemon (cut into wedges; to serve)
How healthy are the main ingredients?
tomatoArugulaonionolive oilolive oilgarlic clove

Kitchen utensils

1 Measuring cups, 1 Small pot, 1 Mixing spoon, 1 Cutting board, 1 Small knife, 1 Hand mixer, 1 Kitchen towel, 1 Fine grater, 1 Bowl, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Wire rack, 1 Rubber spatula, 1 Tablespoon, 1 Kitchen scale, 1 Cherry pitter

Preparation steps

Trim tuna if necessary. Rinse tuna under cold running water and pat dry with paper towels. Arrange tuna steaks in a glass or stainless steel baking dish.
In a small bowl, combine olive oil, lemon zest, lemon juice, and garlic. Drizzle marinade over tuna, coating both sides. Season with salt and pepper, cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours, turn the steaks occasionally.
Prepare the grill for direct grilling. Preheat to high. When ready to cook, brush grill grate with oil. Arrange the tuna steaks on the hot grill grate. Grill until cooked to taste, 2 to 3 minutes on each side for rare, 4 to 6 minutes on each side for medium. Transfer to serving platter and allow to rest for 3 to four minutes.
For Arugula Salad:
Place chilled arugula in a medium-size bowl. Add cherry tomatoes and diced onions.
In a small bowl, whisk lemon juice, olive oil, salt and pepper until incorporated. Taste and correct seasoning by adding lemon juice, salt and pepper, if necessary. Drizzle over salad, gently tossing to mix.
Transfer the salad to chilled plates. Top with sliced tuna steaks. Garnish with lemon wedges. Serve.