Tuna Steak & Arugula Salad

2 Tbsp Soybean Oil
1 each Tuna Steak, 12 oz – Ahi
2 Tbsp Peppercorn Crust Mix, Spiceland                              
Salt & Pepper, to taste
½ Cup Rocket Arugula
4 ea Tomatoes, Whole Grape, cut in ½
1 Tbsp White Balsamic Vinaigrette, see recipe
2 tsp Parmesan  Cheese              
2 oz Beef Stock (Vegetable Stock for Lent)
1 Tbsp Butter
1 tsp Garlic, minced
1 Lemon Wedge

White Balsamic Vinaigrette:
3 Tbsp White Balsamic Vinegar
1 Tbsp Honey
½ Tbsp Dijon Mustard
½ tsp Garlic Puree
1/3 tsp Worcestershire
Salt & Pepper, to taste
½ Cup Olive Oil

Instructions:
1. Place balsamic vinegar, honey, Dijon mustard, garlic, onions, worchestire and in a small plastic container, and puree with a mixer (or food processor) for approximately 2-3 minutes, or until fully emulsified.
2. Slowly add the oil and continue to burr mix until all of the oil is fully incorporated; do not let the dressing break. Set aside.
3. Press the tuna steak into the peppercorn crust and season lightly with salt and pepper on ONE SIDE ONLY until evenly coated.
4. Ladle the Soybean Oil on the griddle, then place tuna onto the griddle and cook for 3 – 4 minutes until golden brown, when the tuna is cooked ¼ of the way through, flip over, and continue cooking for another 3 – 4 minutes.
5. Serve medium rare, or place in a 500° for approximately 2-3 minutes or until internal temperature of 135° is achieved.
6. Mix rocket arugula, halved grape tomatoes, white balsamic vinaigrette and Parmesan cheese.
7. In a 10” saute pan heat the beef broth (or veggie broth), garlic and butter, reduce until a medium to thick viscosity is achieved. Pour over the front end of the Tuna.
8. Garnish with Lemon Wedge.