[b]Pareve Makes 4 servings[/b] 1 1/2 tablespoons balsamic vinegar 1 teaspoon dried oregano 1/3 cup extra-virgin olive oil 3 large, ripe beefsteak tomatoes, cut in 1-inch cubes 2 small red onions, thinly sliced Kosher salt and freshly ground black pepper, to taste Two 8-ounce center-cut tuna steaks 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup coarsely cracked black peppercorns (crush in a mortar or under a heavy saucepan) 2 tablespoons extra-virgin olive oil 1/2 pound arugula, well washed and trimmed
1. To make the salad, whisk the vinegar and oregano in a medium bowl. Gradually whisk in the oil. Add the tomatoes and onions and toss, seasoning with the salt and pepper. Cover and refrigerate until chilled, at least 1 hour. 2. Season tuna steaks on both sides with the salt and pepper. Pour the cracked black pepper in a shallow dish or on a sheet of waxed paper. Press one side of the tuna into the pepper to coat. 3. Heat the oil in a large skillet over medium-high heat. Add the tuna, pepper-side down. Cook, turning once, until the tuna is seared on the outside but rare within, about 4 minutes. If you like your tuna more well-done (don't go past medium doneness!), cover the pan and cook for 2 to 4 minutes longer. Slice each steak against the grain into 1/4-inch slices. 4. Heap equal amounts of the arugula on each of 4 dinner plates. Top with the tomato salad. Arrange the tuna slices decoratively around the salad.
