Seared-Tuna and Radish Salad with Lemon Vinaigrette

• 7 tablespoons olive oil
• 1/2 teaspoon salt
• 3/4 teaspoon fresh-ground black pepper
• 1 pound tuna steaks (about 1/2 inch thick)
• 3 tablespoons lemon juice
• 1 small clove garlic, minced
• 2 heads Bibb lettuce (about 1 pound), torn into bite-size pieces (about 3 quarts)
• 10 radishes, halved lengthwise and sliced thin crosswise

1. In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.
2. Sprinkle 1/4 teaspoon each of the salt and the pepper over the tuna.
3. Cook the fish for 2 minutes.
4. Turn and cook until done to your taste, 2 to 3 minutes longer for medium rare.
5. Transfer the tuna to a carving board.
6. In a small glass or stainless-steel bowl, whisk together the lemon juice, garlic, and the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
7. Add the remaining 6 tablespoons oil slowly, whisking.
8. Cut the tuna into 1/2-inch-thick slices.
9. In a large glass or stainless-steel bowl, combine the lettuce and the radishes and toss with all but 2 tablespoons of the vinaigrette.
10. Put the salad on plates.
11. Top with the tuna slices and drizzle the remaining vinaigrette over the top.

olive oil, salt, freshground black pepper, tuna, lemon juice, clove garlic, radishes

Taken from www.foodandwine.com/recipes/seared-tuna-and-radish-salad-with-lemon-vinaigrette (may not work)