This simple and (very Provençal) main course salad is utterly scrumptious.  Seared fillets of tuna coated with herbes de Provence atop a simple salad of baby arugula, buttery white beans and thinly sliced red onions. All flavored with a simple lemony mustard vinaigrette and served family style.  (Although the original recipe called for escarole instead of arugula and seared swordfish instead of tuna, sometimes you have to work with what is most available to you.  This recipe would also work very well with jumbo shrimp, halibut or even mahi mahi if you prefer.)  I like to serve this salad with a couple of baked tomatoes topped with crunchy Panko for a colorful and tasty accompaniment.

(To view this recipe, click on the following link: http://www.eatingwell.com/recipes/escarole_white_bean_salad_swordfish.html)

Tagged: Arugula, baked tomatoes, Dijon mustard, Eating Well, escarole, herbes de provence, lemon, main course salad, mustard vinaigrette, red onion, swordfish, tuna, tuna steaks, white beans