Grilled Tuna, Arugula, Fennel, Black-Eyed Peas And Tomato Salad

1. 1

   Drizzle olive oil on tuna and season, if desired, with salt and pepper. Heat 12-inch skillet over high heat and cook tuna, turning once, 6 minutes or until seared on the outside and rare in the center. When tuna is almost done, brush with 1/4 cup Wish-Bone(R) Balsamic Vinaigrette Dressing. Remove tuna from skillet and set aside.

2. 2

   Arrange tomatoes on large platter in single layer. Combine black-eyed peas, fennel, arugula and remaining 1/2 cup Dressing in large bowl.

3. 3

   Arrange tuna on tomatoes, then top with salad mixture and drizzle, if desired, with additional Dressing. Garnish with chives and tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.