- Kitchen Knife: A sharp chef's knife for slicing fish fillets and preparing ingredients.
- Mixer: An electric mixer to blend olive tapenade ingredients smoothly.
- Salad Spinner: To quickly drain the arugula after rinsing, ensuring crispness in the salad.
- Deep Fryer or Deep Sauté Pan: For searing tuna at high heat for a perfect caramelized exterior.
- Small Food Processor: To finely chop ingredients for tapenade and vinaigrette dressing.
- Oil Mister Sprayer: To evenly distribute olive oil on the fish surface without over-saturating it.
- Digital Scale: For precise measurement of tuna fillets, ensuring consistent portion sizes.
- High-Speed Blender: A blender to mix and puree ingredients for a smooth tapenade sauce.
- Microwave Steamer or Electric Steamer Basket: An alternative method to cook the fish if preferred.
- Measuring Cups and Spoons Set: Essential for accurate measurements of vinaigrette components.
- Non-Stick Skillet: To prevent sticking while searing tuna fillets, ensuring easy flipping.
1/2 cup chopped mixed-olive tapenade
1/2 cup chopped red onion
1/2 cup chopped fresh basil
5 tablespoons extra-virgin olive oil plus additional for brushing
1/4 cup white balsamic vinegar
2 teaspoons finely grated lemon peel
8 1/2-inch-thick diagonal baguette slices
4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
4 cups (packed) baby arugula
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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