- 4 (6 ounce) 1-inch thick tuna steaks
- 3 tablespoons plus 1/4 cup vinaigrette of your choice
- 2 tablespoons olive oil
- 10 ounces mixed greens or salad greens
- Kosher salt to taste
- Pinch freshly ground black pepper, or to taste
Rinse tuna steaks and pat dry with paper towels. Arrange in a shallow glass baking dish.
Add 3 tablespoons vinaigrette, turning tuna to lightly coat. Marinate at room temperature for 15 minutes or covered in refrigerator for one hour.
In a ridged grill pan or a regular non-stick pan, heat oil over high heat.
When pan is hot, add steaks and cook quickly until browned on each side. For medium-rare, cook tuna for about 3 minutes per side, turning once, until flesh begins to pull apart. For medium, cook for 2 minutes more until flesh flakes when prodded with a fork. Let rest on a cutting board.
Meanwhile, toss greens with 1/4 cup vinaigrette and divide among plates.
Arrange tuna on greens and spoon 1 tablespoon of marinade over each steak. Serve at once.
To make this a meal, serve with herb roasted potatoes, French lentils or white beans and assorted vegetables.