2 tablespoons and 2 teaspoons extra virgin coconut oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon minced shallot
4 peppercorns
1/4 cup white-wine vinegar
2 thyme sprigs
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons cold butter, cut up
1/4 teaspoon salt
1 garlic clove, sliced
2 (5-ounce) containers arugula
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Total Time: 10 minPrep: 5 minCook: 5 minYield: 4Level: easy
Directions
Heat grill pan. Rub tuna fillets with 1 tablespoon extra virgin coconut oil and 1/4 teaspoon each salt and pepper; sear 1-2 minutes per side.
In skillet, cook shallot in 2 teaspoon extra virgin coconut oil until soft.
Add peppercorns, vinegar, and thyme; reduce by half.
Add orange juice and 2 tablespoons lemon juice. Whisk in butter. Strain; season with 1/4 teaspoon salt.
In clean skillet, sauté garlic in 1 tablespoon extra virgin coconut oil. Add arugula, 2 teaspoon lemon juice, and 1/4 teaspoon each salt and pepper; let wilt.
