Spanish Tuna Salad with Crispy Shallots - BC Living

Ingredients

• 4 large shallots, thinly sliced
• Unbleached all-purpose flour for dredging
• 2 Tbsp. olive oil for frying
• 3/4 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 1 large garlic clove, minced
• 1 tsp. lemon zest
• Sea salt
• Freshly ground Tellicherry or black pepper
• 1 cup oil-cured olives
• 3 Tbsp. capers, drained
• 1 (7 fl. oz.) jar piquillo peppers, drained and sliced
• 3/4 cup toasted pine nuts
• 3 Tbsp. smoked Spanish paprika
• 6 yellowfin or ahi tuna steaks (about 5 oz. each)
• 2 Tbsp. olive oil for searing tuna
• 6 cups arugula or mixed greens