seared-tuna-with-olive-tapenade-vinaigrette-and-arugula-358509.json

{
    "directions": [
        "Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.",
        "Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.",
        "Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve."
    ],
    "ingredients": [
        "1/2 cup chopped mixed-olive tapenade",
        "1/2 cup chopped red onion",
        "1/2 cup chopped fresh basil",
        "5 tablespoons extra-virgin olive oil plus additional for brushing",
        "1/4 cup white balsamic vinegar",
        "2 teaspoons finely grated lemon peel",
        "8 1/2-inch-thick diagonal baguette slices",
        "4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)",
        "4 cups (packed) baby arugula"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Olive",
        "Quick & Easy",
        "High Fiber",
        "Dinner",
        "Basil",
        "Tuna",
        "Arugula",
        "Pescatarian",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Seared Tuna with Olive-Tapenade Vinaigrette and Arugula",
    "url": "http://www.epicurious.com/recipes/food/views/seared-tuna-with-olive-tapenade-vinaigrette-and-arugula-358509"
}