2 tablespoons extra virgin olive oil
1 whole tuna collar, split in half
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crushed red chili flakes
1 lemon, sliced into thin rounds
4 sprigs fresh thyme
4 fresh bay leaves
4 tablespoons unsalted butter
1 cup arugula leaves
½ cup Italian parsley, finely chopped
1 garlic clove, minced
1 shallot, minced
2 anchovies, minced
1 lemon, zested and juiced
1 teaspoon salt
½ cup extra virgin olive oil
4 cherry tomatoes, halved
For the Tuna Collar:
Brush a sheet tray with olive oil. Place the tuna collar on the tray, flesh side up, and season with the salt, pepper, and chili flakes. Scatter the lemon slices, thyme, and bay leaves evenly on top of the collars and drizzle with olive oil. Marinate for 3 hours in the refrigerator. Preheat the oven to 350°F. Place the butter in a few places on the collars and roast in the oven for 20 minutes.
For the Arugula Gremolata:
Combine the arugula, parsley, garlic, shallot, anchovies, lemon zest and juice, salt, and oil in a bowl and mix well.
To Assemble and Serve:
Place the Tuna Collar on a large platter. Top with the Arugula Gremolata, and garnish with pea tendrils, baby arugula, and cherry tomatoes.