Tuna salad with fennel pollen vinaigrette

Ingredients

1 1/2 tbsp. olive oil
2 (4-oz.) tombo tuna steaks
Salt and pepper, to taste
1 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. red wine vinegar
1/4 tsp. fennel pollen (can substitute 1/2 tsp. ground fennel seeds)
4 cups arugula
1 cup cooked baby potatoes such as German butterball or marble
1 cup blanched snap peas
1 cup halved, cooked baby beets
1/4 cup halved black olives such as kalamata, niçoise or castletrevano
1 tsp. chopped tarragon
2 soft-boiled eggs, halved

Directions

Heat 1/2 tbsp. olive oil in a pan over high heat. Season tuna steaks to taste with salt and pepper and cook for 1 to 2 minutes on each side or to desired doneness. Let cool for 5 minutes, then thinly slice.
 
In a small bowl, whisk together 1 tbsp. olive oil, mustard, lemon juice, vinegar and fennel pollen. Season to taste with salt and pepper. 

In another bowl, add arugula, potatoes, snap peas, beets, olives and tarragon. Add dressing and toss gently. Arrange salad neatly in 2 bowls. Plate tuna and eggs over salad and serve.

Serves 2