Ahi Tuna and Arugula Salad with Tomatoes and Eggs

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Ahi Tuna and Arugula Salad with Tomatoes and Eggs Recipe

This Ahi Tuna and Arugula Salad with Tomatoes and Eggs is a light lunch or dinner dish that is full of flavor. Fresh arugula leaves, juicy cherry tomatoes, and protein-packed tuna and eggs combine to make this salad a complete and satisfying meal.

Ingredients

• 1 teaspoon honey
• 4 cups baby arugula leaves, washed and dried
• 1 tablespoon dijon mustard
• Season with salt and black pepper to taste
• lemon juice, 2 tbsp
• 4 hard-boiled eggs (peeled and sliced)
• 1 minced garlic clove
• 1 pint cherry tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 ahi tuna steaks (1 inch thick)

Time Needed

• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Total Time: 24 minutes

Instructions

• Season the tuna steaks on both sides with salt and black pepper.
• Over high heat, heat a large nonstick skillet.
• Sear the tuna steaks in the skillet for 2 minutes per side for medium-rare.
• Allow the tuna steaks to rest for 5 minutes after removing them from the skillet.
• Whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper in a large mixing bowl.
• Toss the arugula leaves, cherry tomatoes, and hard-boiled eggs with the dressing in a mixing bowl.
• Distribute the arugula salad among four plates.
• Place the tuna steaks on top of the arugula salad in 1/4-inch thick slices.
• Serve right away.

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