Sicilian Tuna Cutlets with Orange-and-Scallion Salsa – Rachael Ray

Ingredients

• Four 6-ounce yellowfin tuna steaks, halved
• Salt and pepper
• 1 1/2 cups breadcrumbs
• 3 large navel oranges plus grated peel of 1 orange
• 1/3 cup finely chopped flat leaf parsley (a generous handful)
• 2 large cloves garlic, finely chopped
• 4 scallions or 1/2 red onion, finely chopped
• 2 sprigs oregano, finely chopped
• Extra virgin olive oil (EVOO), for drizzling and frying
• 4 cups arugula leaves
• Juice of 1/2 lemon