Food

The wonderful flavor and texture of fresh tuna tops a refreshing salad of lettuce, sugar snap peas, corn and grape tomatoes.

Searing tuna and leaving the inside uncooked keeps it moist and soft. The fish finishes cooking in its own heat. It has a crisp crust and remains red inside.

The timing is for fish 1 inch thick. If yours is thicker, add an extra minute to the sitting time. If you prefer the tuna well done, add 2 minutes.

Seared Fresh Tuna Salad
Serves 2

1/2 pound sugar snap peas, trimmed and rinsed
4 tablespoons reduced-fat vinaigrette
1 tablespoon prepared white horseradish
1-1/2 cups frozen corn kernels, defrosted
3/4 pound fresh tuna steak
2 tablespoons sesame seeds
1 tablespoon olive oil
1/2 French baguette (about 4 slices)
8 ounces fresh baby greens or mesclun (about 4 cups)
1 cup grape or cherry tomatoes
Salt and freshly ground pepper

Heat oven to 350 degrees. Cook peas briefly in microwave (2 minutes on high, covered with a paper towel) or on stove top (drop into boiling water, bring it back to a boil, then drain peas and rinse in cold water).

Meanwhile, in a large bowl, whisk vinaigrette with horseradish and salt and pepper to taste. Add peas and corn; toss well.

Rinse tuna, pat dry with paper towels and dip into sesame seeds, pressing to coat both sides. Heat a medium nonstick skillet over medium-high heat for 1 minute. Add olive oil and sear tuna for 2 minutes on each side. Cover with a lid and remove from heat. Let sit 3 minutes for rare, 4 minutes for medium rare.

Place baguette in oven to warm. Divide greens between 2 dinner plates. Spoon peas and corn onto greens, leaving some of the dressing behind. Add tomatoes. Slice tuna into strips and arrange on top. Drizzle with remaining dressing. Serve with baguette.