Instructions

1. Wash the arugula by gently swishing it around in a bowl of cold water, then dry it thoroughly with paper towels. Plan to wilt one ample handful of greens per tuna steak.

2. Blot the tuna steaks dry with paper towels. Pat both sides with a liberal amount of salt and pepper, as well as any other desired aromatics, herbs and spices. For example, apply citrus fruit zest, minced garlic or ginger, thyme, oregano, basil, cilantro or a light application of Cajun or blackening seasonings.

3. Heat a heavy-bottomed frying pan over moderately high heat until drops of water evaporate instantly. Pour in just enough cooking oil to cover the bottom of the pan and let it heat until it shimmers.

4. Place the tuna steaks in the pan and sear the first side without disturbing them. Cook them for two to four minutes for rare to medium. Turn them over gently with a spatula and sear the other side for the same amount of time. If you prefer your tuna cooked more thoroughly -- though tuna dries out and becomes chewy rapidly as it passes medium -- sear each side for five to six minutes for medium-well to well done.

5. Take the cuts of tuna out of the pan quickly and place them on a plate. Turn the burner down to medium-low and toss in the arugula. Move it around in the pan for about 45 seconds, just until it starts showing signs of wilting; it wilts a bit more when the hot tuna is placed on top of it.

6. Scoop the arugula into compact piles on plates. Place a tuna steak directly on top of the bed of greens. Top the tuna with fresh herbs, tomato salad, a little salsa or guacamole.