About the Recipe
This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner.
Ingredients
(for 2 people)
7 oz tuna steak (200 g), about 1½ inches thick
Salt
Black pepper
1 teaspoon olive oil
1 small shallot (about 2 oz / 60 g), thinly sliced
⅓ cup dry red wine (80 ml)
1 teaspoon olive oil
Salt
2 cups arugula (about 50 g)
2 large slices sourdough bread
Olive oil, for brushing
Optional to finish
A squeeze of lemon
Extra-virgin olive oil
Preparation
Red wine shallots
Heat the olive oil in a small pan over medium heat. Add the shallots with a pinch of salt and cook gently for 3–4 minutes until soft and translucent. Pour in the red wine and let it simmer until almost fully reduced and glossy, about 8–10 minutes. Set aside.
Prepare the tuna
Pat the tuna dry and season lightly with salt and black pepper. Heat the olive oil in a pan over medium-high heat. Sear the tuna for about 1–1½ minutes per side, depending on thickness, until nicely colored on the outside and still tender in the center. Remove from the pan and let rest briefly, then slice.
Toast the sourdough
Brush the sourdough slices lightly with olive oil and toast in a pan or toaster until golden and crisp.
Assemble
Place the toasted sourdough on plates. Top with a loose layer of arugula, arrange the sliced tuna on top, and spoon over the warm red wine shallots. Finish with a drizzle of olive oil and, if you like, a small squeeze of lemon.