This is a follow-up post to my Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli. It’s a great way to use up that extra aioli and the tuna that was leftover after cutting nice, neat, presentable strips! This is perfect for a light lunch. In case you want to make this first—not with leftovers—I’ve written full instructions for every step. As with the previous salad, I’ve separated the garlic and oil instead of using prepared aioli as an ingredient. The aioli dressing for this salad is more like a vinaigrette.
3/4 teaspoon crushed garlic (more or less to your taste)
3 tablespoon olive oil
juice from half a fresh lemon
1 teaspoon dried mint
140g/5oz tuna steak
1/2 tablespoon pink peppercorns
2 teaspoons olive oil
2 big handfuls of rucula (arugula)
3 small boiled potatoes, cooled and cubed
1 ripe persimmon, cubed
3-4 tablespoons pomegranate seeds
Tip: Double the amount of tuna and use the leftovers for Pink Peppercorn Crusted Tuna with Lemony Mixed Greens and Avocado Aioli.
Combine all dressing ingredients in a small bowl and whisk, or in a small jar and shake.
Coarsely crush peppercorns with a mortar and pestle and press them into all sides of the tuna. Add a bit of freshly ground salt too, if desired. Heat a heavy iron skillet on med-high heat until very hot. Add the oil and swirl around until it coats the bottom. Sear the tuna for 1-2 minutes on each side, paying close attention to how much pink you want to leave in the middle. Gently use tongs to hold the tuna as you sear each edge. Remove the tuna to a cutting board, and with a very sharp knife, cut it into slices. If you’ve made extra tuna for additional salads, refrigerate it right away.
Arrange rucula on serving dishes. Cube the tuna, and combine with the potatoes and persimmon in a bowl. Pour the mixed dressing over and toss to coat. Arrange on top of rucula. Sprinkle pomegranate seeds over and serve while fresh.