Seared Bigeye Tuna with Arugula and Shallot Mignonette 

Tuna Recipe

Here's a quick, easy and tasty recipe you'll love making over and over.


1 lb. Fresh Bigeye Tuna (or any tuna)
2 cups Arugula
1 cup red grape tomatoes, halved
3 Tbsp. Santa Monica Seafood Mignonette
1 Shallot, finely chopped
2 Tbsp. Extra virgin olive oil
Freshly ground black pepper


Make the Dressing:

Mix the mignonette sauce, olive oil, and chopped shallots in a small bowl - season with salt and pepper to taste. Set aside.

Cook the Tuna:

Season the tuna with salt and pepper.
Heat a skillet over medium-high heat with a little olive oil.
Sear the tuna for 2 minutes on each side, keeping the center pink.

Assemble the Salad:

Place arugula on two plates.
Add halved tomatoes on top.
Lay the seared tuna over the salad.
Drizzle with the shallot mignonette dressing.
Serve immediately and enjoy!