4 tuna steaks, 1 inch thick, which is 20 ozs
5 oz baby arugula
1/2 cup of extra virgin olive oil
1 heaping tablespoon of Dijon mustard
1 tablespoon of honey
Salt and pepper to taste
Rub a small amount of olive oil, salt and pepper onto either side of tuna steaks.
In a medium skillet, sauté tuna 3 minutes on each side for a medium, pink in the middle tuna.
If you prefer cooked thru, then cook for 5 minutes on each side instead.
While tuna is cooking whisk mustard, oil and honey in a bowl til smoothly blended. Add salt and pepper to taste. Pour onto arugula reserving 1/4 cup for tuna. Toss well.
Arrange arugula in plate and place tuna, whole or sliced on top. Drizzle with remaining dressing and serve.