Cooking With Al Castrogiovanni

Watch Master Chef Al Castrogiovanni exclusively on Giovanni's YouTube page!

 

TUSCAN TUNA ARUGULA SALAD

Makes 4 Servings

4 – 5oz. Ahi Tuna

1/3 – Cup of Chopped Fresh Herbs – Basil, Thyme, Oregano, Parsley

1 – tsp. of Chili Flakes (if want more heat, add more)

1/3 – Cup of Extra Virgin Olive Oil

Salt and Pepper to taste

8-10 oz. - Organic Arugula Greens

1/4 – Cup Shaved Pecorino or Romano Cheeses

Juice from one Lemon

1/3 – Cup of Toasted Pine Nuts

Combine herbs, chili flakes, extra virgin olive oil mix together and use salt and pepper to taste.  Gently massage the tuna with the herb and olive oil marinade (ha ha ha).  Let marinate 1 – 2 hours.  Heat pan on High, then add one tablespoon of canola oil, and sear tuna 30 second on each side.  When finished, let rest.  Mix freshly squeezed lemon, 3 – 4 tablespoons of olive oil and toss with Arugula, add shaved cheese of choice. Add salt and pepper to taste.  Slice Tuna (against the grain) then lay on top of the Arugula mixture.  Add pine nuts to finish.

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