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Tuna with Arugula Salad
Source: dLife

Lightly seared tuna served over a bed of fresh arugula and fennel.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 302.3
Total Carbs 6.9 g
Dietary Fiber 2.7 g
Sugars 1.1 g
Total Fat 9.1 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 399.3 mg
Protein 52.4 g
Sodium 461.5 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  black pepper
1/4 tsp  kosher salt
1 1/2 lbs  tuna steaks
2 tbsp  olive oil
2 tbsp  fresh lemon juice
8 cup  fresh chopped arugula
1 each  fennel bulb
  1. Season both sides of tuna with 1/2 teaspoon pepper and salt.
  2. In large skillet, heat 1 tablespoon oil over medium high. Cook tuna 1-2 minutes per side. Remove from heat, let stand 2 minutes.
  3. In small bowl, whisk 1/2 teaspoon pepper, 1 tablespoon oil, and lemon juice.
  4. Cut fennel bulb into thin slices. Divide arugula and fennel between 6 salad plates.
  5. Thinly slice tuna and arrange on top of greens. Drizzle with dressing.

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