From “Olives and Oranges,” by Sara Jenkins and Mindy Fox (Houghton Mifflin). Makes 4 servings. (Double this for leftovers.)
Ingredients
1 1/4 pounds heirloom tomatoes
3 tablespoons extra-virgin olive oil, plus more for fish
Coarse sea salt
1 medium red onion, cut into 3/8-inch-thick slices
Four 6- to 8-ounce tuna steaks, about 1 inch thick
Coarsely ground black pepper
1 bunch arugula, washed and torn
Juice of 1 lemon (about 2 tablespoons)
Directions
Core tomatoes and slice into quarters or eighths, depending on size. Place in a large bowl and toss with 1 tablespoon oil and 1/4 teaspoon salt.
Heat a grill pan over high heat. Grill onion until charred on both sides and softened, about 5 minutes per side. Remove from pan and set aside.
Season tuna steaks with salt and pepper and rub fish with 1 tablespoon oil. Grill for about 2 minutes per side for rare. Transfer to a cutting board and cut diagonally in half.
Drain juices from tomatoes and discard. Add onion, separating it into rings. Add arugula, remaining 2 tablespoons oil, lemon juice, and salt and pepper to taste. Toss well.
Arrange tuna on four plates. Pile salad in between and over pieces of fish. Sprinkle salad juices and some extra pepper around each plate.
