n n 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 asiden n 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 peppern n 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 saladn n 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 combinedn n Drizzle the lemon vinaigrette on top of the salad and serve at oncenn