Go Back
–+ servings
Jeff Nathan's Pepper Crusted Tuna on Arugula, Fennel and Orange Berry Salad

Jeff Nathan’s Pepper Crusted Tuna on Arugula, Fennel and Orange Berry Salad

Print Recipe Pin Recipe

Servings

6 Servings

Ingredients

  • ¼ cup honey
  • ¼ teaspoon ground fennel seed optional
  • Grated zest of 1 orange
  • ¼ cup fresh orange juice
  • 2 tablespoon fresh lemon juice
  • ¾ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 2 bunch arugula trimmed, well rinsed, and dried (about ½ pound)
  • ½ bulb fennel crossed thinly sliced
  • 1 orange cut into sections
  • 1 cup fresh strawberries hulled and cut into quarters
  • ⅓ cup fresh blueberries
  • ¼ cup pecans toasted
  • Six 6-ounce center-cut tuna steaks
  • 1 teaspoon sea salt
  • ¼ cup coarsely cracked black pepper corns crush in a mortar or under a heavy saucepan
  • 2 tablespoon Extra virgin olive oil

Instructions

  • To make the vinaigrette, place the honey in a medium bowl and add the fennel seed, if using. Whisk in the orange and lemon juices. Gradually whisk in the oil. Season with salt and pepper.
  • Combine the arugula, fennel, oranges, and berries in a large bowl.
  • Season tuna steaks on both sides with the salt. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat.
  • Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don’t go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices.
  • Add the vinaigrette to the arugula and berries; toss well. Sprinkle with the pecans. Heap equal amounts on each of 6 dinner plates or on a large platter. Arrange the tuna slices decoratively around the salad. Serve immediately.