← All recipes

🍽️ Pan-seared Tuna on Arugula Salad with Chanterelles

822 kcal · 30 min · 4 servings

Ingredients

• 1 bunch Arugula
• 200 g Cherry tomatoes
• 500 g Chanterelles
• 100 g Shallots
• 1 Garlic clove
• 3 tbsp Red wine
• 4 tbsp Red wine vinegar
• 1 tbsp Honey
• 1 tbsp Mustard
• 14 tbsp Olive oil
• Salt
• Pepper
• 4 Tuna steaks (approx. 140 g each)
• 2 tbsp Lemon juice

Instructions

1. 1. Wash the arugula thoroughly and dry it well.
2. 2. Wash the cherry tomatoes and cut each one into four quarters.
3. 3. Distribute the arugula and tomato pieces evenly onto four plates.
4. 4. Clean the chanterelle mushrooms of dirt and remove the lower ends of the stems.
5. 5. Cut large mushrooms in half lengthwise.
6. 6. Peel the shallots and slice them into thin rings.
7. 7. Peel the garlic cloves and chop them finely.
8. 8. Whisk red wine, vinegar, honey, mustard, and six tablespoons of oil together in a small bowl.
9. 9. Season the vinaigrette with salt and pepper to taste.
10. 10. Heat four tablespoons of oil in a large frying pan over medium-high heat.
11. 11. Fry the chanterelles and shallots in the pan for three to four minutes.
12. 12. Add the chopped garlic and fry it briefly together with the mushrooms.
13. 13. Season the mushroom mixture with salt and pepper.
14. 14. Heat four more tablespoons of oil in a separate frying pan.
15. 15. Fry the tuna steaks in the hot pan for two to three minutes on each side.
16. 16. Season the tuna with salt, pepper, and a squeeze of lemon juice.
17. 17. Distribute the fried chanterelles and the vinaigrette over the salad on the plates.
18. 18. Place the fried tuna steaks on top of the salad.
19. 19. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 822
• Protein: 48 g · Fett/Fat: 67 g · Carbs: 7 g