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Grilled Tuna over Arugula with Lemon Vinaigrette
Adapted from Skinny Taste
5 oz sashimi tuna (sushi grade)
1 teaspoon extra virgin olive oil
1 teaspoon fresh lemon juice
2 cups baby arugula
1 teaspoon capers
kosher salt and fresh pepper
Directions:
1. Season tuna with kosher salt and fresh cracked pepper.
2. Place arugula and capers on a plate. Combine oil and lemon juice, salt and pepper in small bowl and set aside.
3. Heat your grill to high heat and clean grate well. When grill is hot, spray grate with oil to prevent sticking then place tuna on the grill; cook one minute without moving. Turn over and cook an additional minute; remove from heat and set aside on a plate.
4. Slice tuna on the diagonal and place on top of salad. Top with lemon vinaigrette and eat immediately.
Nutrition Notes: Sashimi or sushi grade tuna is an excellent quality of fish that can be eaten raw if you wish. It’s definitely expensive but well worth the money for a delicious piece of fish and a splurge once in a while!
Taste Test: Super fast and easy! Light and delicious – the prefect summer meal!
