Drizzle 1 tuna steak with extra virgin Spanish olive oil on both sides and season with sea salt and freshly cracked black pepper on both sides as well, set aside

Add about 2 cups of fresh arugula into a shallow bowl, then thinly slice 1/2 of a red onion and add on top of the arugula, cut about 8 cherry tomatoes in half and add them on top of the arugula, add 1/2 cup of rinsed jarred white beans on top of the arugula and then season everything with sea salt and freshly cracked black pepper

Heat a grilling pan with a medium-high heat, once the pan get´s hot add the tuna steak and cook for 2 minutes per side (the thickness of my fillet was 1/2 inch thick), then transfer the cooked tuna steak to a cutting board and cut it into slices that are about 1/2 inch thick, then gently add the tuna steak on top of the salad

For the final step you want to make the simple homemade lemon vinaigrette, add 2 tablespoons of extra virgin Spanish olive oil into a bowl, also add 1/2 a tablespoon of fresh lemon juice, a 1/4 teaspoon of white wine vinegar and a 1/4 teaspoon of white sugar, then lightly season with sea salt and freshly cracked black pepper and whisk everything together until well combined

Drizzle the lemon vinaigrette on top of the salad and serve at once

Enjoy!