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Seared Tuna with Chickpea Salad
Ingredients
- 1/2 cup olive oil, divided
- 1/2 tsp Spanish paprika
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 8-oz tuna fillets
- 1 (6-oz) jar marinated artichoke hearts
- 1 (15.5-oz) can cooked chickpeas, drained
- 1 1/2 tbsp chopped fresh Italian or flat-leaf parsley
- 1 1/2 tsp grated lemon zest
- 3 tbsp fresh lemon juice
Instructions
- Whisk together 1/4 cup olive oil and next 3 ingredients in a small bowl.
- Coat tuna with oil mixture, and sear in hot (slightly smoking) cast-iron skillet for 1 1/2 to 2 minutes per side or until rare to medium-rare.
- Combine remaining ingredients in a medium bowl; cover and chill.
- Serve tuna over chickpea salad.