Grilled Tuna, Arugula, Fennel, Black-Eyed Peas And Tomato Salad

• 2 tuna steaks thick cut, about 8 oz ea
• 3/4 cup wish-bone balsamic vinaigrette dressing
• 5 tomatoes
• 3 cups black-eyed pea canned, rinsed and drained
• 4 cups arugula baby
• 5 sprigs chives cut into 1-inch pieces
• 1 tablespoon tarragon leaves
• 1 fennel bulb small, trimmed and thinly sliced
• 1/4 cup olive oil

1. Drizzle olive oil on tuna and season, if desired, with salt and pepper. Heat 12-inch skillet over high heat and cook tuna, turning once, 6 minutes or until seared on the outside and rare in the center. When tuna is almost done, brush with 1/4 cup Wish-Bone(R) Balsamic Vinaigrette Dressing. Remove tuna from skillet and set aside.
2. Arrange tomatoes on large platter in single layer. Combine black-eyed peas, fennel, arugula and remaining 1/2 cup Dressing in large bowl.
3. Arrange tuna on tomatoes, then top with salad mixture and drizzle, if desired, with additional Dressing. Garnish with chives and tarragon.

wishbone balsamic vinaigrette dressing, tomatoes, blackeyed, arugula baby, chives, tarragon, olive oil

Taken from www.yummly.com/recipe/Grilled-tuna_-arugula_-fennel_-black-eyed-peas-and-tomato-salad-299880 (may not work)