Grilled Tuna over Arugula with Lemon Vinaigrette

Ingredients:

For the Tuna:

• 4 tuna steaks (about 6 oz / 170 g each)

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika (optional)

For the Arugula Salad:

• 4 cups fresh arugula

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• ¼ cup shaved Parmesan

• 1 avocado, sliced (optional)

For the Lemon Vinaigrette:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

Instructions:

1. Prepare Tuna

   • Pat tuna steaks dry.

   • Rub with olive oil, salt, pepper, garlic powder, and smoked paprika.

2. Make the Vinaigrette

   • Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Set aside.

3. Grill the Tuna

   • Preheat grill or grill pan to high heat.

   • Grill tuna 2–3 minutes per side for rare, 3–4 minutes per side for medium-rare.

   • Remove and let rest 2 minutes.

4. Assemble the Salad

   • Toss arugula, cherry tomatoes, and red onion with half of the vinaigrette.

   • Place salad on plates, top with grilled tuna steaks.

   • Drizzle remaining vinaigrette over tuna and sprinkle with Parmesan and avocado slices.