Ahi Tuna and Arugula Salad

This recipe is for an appe-tempting small bite. Quantities can be doubled to create the ideal summertime lunch. Albacore tuna is an affordable substitute to make this a regular favourite.

4 oz (115 g) premium ahi tuna, sliced 1/4 in (6 mm) thin
6 cherry tomatoes, halved
1/2 avocado, cubed
2 Tbsp (30 mL) pine nuts, toasted
2 cups (500 mL) arugula, washed and trimmed

Dressing

1 lemon, juiced and zested
1 lime, juiced and zested
1 shallot, fine diced
1/8 cup grapeseed oil
Salt and cracked black pepper to taste

Dressing Combine lemon and lime juice and zest together with shallot in a stainless steel bowl, and season to taste. Let sit for 2 minutes before slowly pouring in grapeseed oil, whisking continuously.

Salad In another bowl combine tuna, cherry tomatoes, avocado, and toasted pine nuts. Add in arugula, and gently toss with other ingredients. Add enough dressing to lightly coat the leaves, and finish seasoning to taste.

Divide among the plates in uniform stacks. Serves 4.

source: "The Life of Riley", alive #285, July 2006