Courtesy of Hoffman Media.
- 1 1/2 lbs. sushi-grade tuna (about 2 inches thick)
- 3 Tbsp. vegetable oil
- 1 1/2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 1/2 cups baby arugula
- 1 seedless cucumber, peeled
- 1/4 cup thinly sliced radish
- 1 avocado sliced
- Lemon-Herb Vinaigrette
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. chopped fresh parsley
- 1 tsp. salt
- 1/2 tsp. ground black pepper
1.) Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cut tuna into 2-inch-wide rectangles.
2.) Brush tuna with oil to coat. Season fish with salt and pepper, pressing gently to adhere. Grill tuna, turning often to grill all sides, until 1/8-inch border is opaque but still very rare inside, 4 to 6 minutes total.
3.) Transfer tuna to cutting board, and cut across the grain into 1/8- to 1/4-inch slices. Set aside.
4.) In a medium bowl, combine arugula, cucumber, radish, and avocado. Add 3 Tbsp. Lemon-Herb Vinaigrette; toss gently to combine. Divide salad among serving plates. Layer tuna over salad. Serve with remaining vinaigrette, if desired.
1.) In the container of a blender, add lemon juice, olive oil, cilantro, parsley, salt, and pepper; process 20 to 30 seconds. Use immediately, or cover, and refrigerate up to 2 weeks.