Ingredients
5 oz. (about 6 cups loosely packed) baby arugula leaves, washed and dried
1-1/2 Tbs. balsamic vinegar
1-1/2 Tbs. fresh lemon juice
1 clove garlic, finely chopped
1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tuna steaks (about 1-1/2 inches thick), 4 to 6 oz. each
1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed
1/2 pint yellow teardrop or grape tomatoes, halved lengthwise
1/2 cup green olives, pitted and roughly chopped
1 tsp. finely grated lemon zest
Fine Cooking
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1-1/2 Tbs. balsamic vinegar
1-1/2 Tbs. fresh lemon juice
1 clove garlic, finely chopped
1/2 cup plus 1 to 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tuna steaks (about 1-1/2 inches thick), 4 to 6 oz. each
1 15-1/2-oz. can Great Northern or cannellini beans, drained and rinsed
1/2 pint yellow teardrop or grape tomatoes, halved lengthwise
1/2 cup green olives, pitted and roughly chopped
1 tsp. finely grated lemon zest
Description
Fine Cooking
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