Ingredients
7tbspolive oil
½tspsalt
¾tspfresh ground black pepper
1lbtuna steaks,about ½-inch thick
3tbsplemon juice
1small garlic clove
2bibb lettuce heads,(about 1 lb)
10radishes
Preparation
In a large nonstick frying pan, heat 1 tablespoon of oil over moderately high heat. Sprinkle ¼ teaspoon each of salt and pepper over the tuna.
Cook the fish for 2 minutes. Turn and cook until done to taste; 2 to 3 minutes longer for medium-rare. Transfer the tuna to a carving board.
In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining ¼ teaspoon of salt and ½ teaspoon of pepper. Add the remaining 6 tablespoons of oil slowly, whisking.
Cut the tuna into ½-inch thick slices.
In a large glass or stainless-steel bowl, combine the lettuce and the radishes, and toss with all but 2 tablespoons of the vinaigrette.
Put the salad on plates. Top with the tuna slices and drizzle the remaining vinaigrette over the top.
Serve, and enjoy!
