- Two 6-ounce tuna fillets, about ¾ inch thick
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, divided
- 3 slices prosciutto, cut into ½-inch pieces
- ¼ cup diced sun-dried tomatoes
- ½ cup oil-marinated artichoke hearts, cut into bite-size pieces
- 8 kalamata olives, pitted and diced
- 1 roasted red bell pepper, chopped into bite-size pieces
- 4 anchovies, finely diced
- ½ cup packed salad greens, such as arugula, watercress, or spinach
- Squeeze of fresh lemon juice
- Season the tuna lightly with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the tuna and sear to your desired doneness: about 1½ minutes per side for rare, 2½ minutes per side for medium.
- In a large bowl, combine the prosciutto, sun-dried tomatoes, artichoke hearts, olives, red bell pepper, anchovies, and greens. Add the remaining olive oil and the lemon juice and toss to coat. Pile the mixture on top of the tuna and serve.