Tuna au Poivre on Tomato-Onion Salad
by Chef Jeffrey Nathan
of Abigael's

Pareve
Makes 4 servings

1 1/2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
3 large, ripe beefsteak tomatoes, cut in 1-inch cubes
2 small red onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
Two 8-ounce center-cut tuna steaks
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan)
2 tablespoons extra-virgin olive oil
1/2 pound arugula, well washed and trimmed

1. To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

2. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat.

3. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don't go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices.

4. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.

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