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

  • Author: Laura


  • 1/4 cup olive oil
  • 2 thick cut tuna steaks (about 8 oz. ea.)
  • 3/4 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
  • 4 to 6 heirloom tomatoes, cut into 1/4-inch-thick slices
  • 3 cups canned black-eyed peas, rinsed and drained
  • 1 small fennel bulb, trimmed and thinly sliced
  • 4 cups baby arugula
  • 4 to 6 sprigs chives, cut into 1-inch pieces
  • 1 Tbsp. tarragon leaves


  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® 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. Serves 4.
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