An excellent light salad that is quickly becoming a regular on our weekly menus.
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh minced tarragon or crmbled dried tarragon
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large scallion, trimmed and sliced
1 bulb of Fennel, shaved
1/2 package of cherry tomatoes, sliced in half
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
Pan Seared Tuna:
6 ounces fresh tuna
A mix of salt and pepper for the crust (about 1 table spoon of each)
1 tablespoon of olive oil
Combine the oil, vinegar, tarragon, mustard, salt and pepper in a measuring cup and mix well.
Put all of the remaining ingredients except the tuna in a large salad bowl. Add the dressing and toss well to mix.
Cut the tuna in long pieces of about 3 inches wide and cover with the salt and pepper mixture to create a light crust. Heat 1 tablespoon olive oil in a large non-stick skillet and sear the tuna until the outside is brown but the inside still looks raw.
Divide the salad between 2 plates and cover with slices of tuna.
Picture from http://www.freshdirect.com