Seared-Tuna and Radish Salad with Lemon Vinaigrette

1. 1

   In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.

2. 2

   Sprinkle 1/4 teaspoon each of the salt and the pepper over the tuna.

3. 3

   Cook the fish for 2 minutes.

4. 4

   Turn and cook until done to your taste, 2 to 3 minutes longer for medium rare.

5. 5

   Transfer the tuna to a carving board.

6. 6

   In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.

7. 7

   Add the remaining 6 tablespoons oil slowly, whisking.

8. 8

   Cut the tuna into 1/2-inch-thick slices.

9. 9

   In a large glass or stainless-steel bowl, combine the lettuce and the radishes and toss with all but 2 tablespoons of the vinaigrette.

10. 10

    Put the salad on plates.

11. 11

    Top with the tuna slices and drizzle the remaining vinaigrette over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.