2 – tuna steaks
1 cup – each walnuts, pecans, pine nuts (or substitute other mild flavored nuts) chopped fine to make 1.5 cups total, season with Old Bay
4 – egg whites
2 – red, orange, or yellow bell peppers (sliced)
2 – red or yellow onions (sliced)
3 – garlic cloves, sliced thin
Saute onions, peppers, and garlic in pan over med heat with 4 Tbls olive oil till soft, set aside and keep warm.
Pre-heat cast iron or other heavy skillet over med high heat with 2-4 Tbls olive oil. Dust tuna steaks on both sides lightly with flour. Dip first in egg whites then in chopped nuts so both sides of steaks are coated thoroughly. Sear steaks about 2 min per side, turning very carefully so as to not displace nuts. Steaks are done when nuts are lightly browned and center of steak is still cool. Place over bed of arugula and top with sauted onions and peppers. (Note: If you prefer, you can cook steak longer in 350 degree oven, but the best flavor will be with a rare tuna steak.)