Servings 2
Ingredients
- 1 cup cherry tomatoes, halved
- 1/2 tsp Maldon salt
- 1 can white cannellini beans
- 1/2 lb piece Ahi or Yellowfin tuna
- salt and fresh ground pepper to taste
- olive oil
- 2 large handfuls washed (and dried) arugula and watercress
- 3/4 cup Kalamata olives, pitted
- 1/2 cup Salsa Criolla
- 1-2 tbsp lemon juice, fresh squeezed
Instructions
- Sprinkle tomatoes with Maldon salt, set aside.
- In a small colander, rinse and drain the beans, set aside.
- Season tuna with salt and pepper, and sear in a hot pan with a little olive oil until just grilled on the outside and cooked about 1/8 inch into the fish. Set aside.
- Toss arugula in salt, lemon juice and olive oil, divide onto 2 plates.
- Arrange tomatoes, olives, beans on the arugula.
- Slice the slightly cooled tuna and fan the pieces on top of the salad. Scatter drained Salsa Criolla (pickled red onions) over the top.
- Finish with freshly ground pepper and serve.