Ingredients
2 tbsp fresh lemon juice
1 tbsp minced red onion
1 tsp Dijon mustard
1/4 cup plus 2 tsp canola oil, divided
1 lb fresh tuna, about 1 inch thick
1 (8-oz) head Bibb or Boston lettuce, torn into bite-sized pieces (4 to 5 cups)
1/2 cup frozen peas, thawed
Salt and freshly ground black pepper
Preparation
Whisk together lemon juice, onion, and mustard in a mixing bowl. Slowly whisk in 1/4 cup of the oil. Season to taste with salt and pepper.
Season tuna with salt and pepper. Heat remaining oil in a large skillet over medium-high heat. Cook tuna 1.5 minutes per side for medium rare or to desired doneness. Transfer to cutting board.
Divide lettuce among serving plates and sprinkle with peas. Slice tuna and divide among salads; drizzle with dressing and serve.
