Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.



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Seared Tuna Arugula Salad

Maggiano's Little Italy Recipe

Serves 1

2 tablespoons soybean oil
1 tuna steak
2 tablespoons peppercorn crust mix, spiceland            
salt & pepper, to taste
1/2 cup arugula
4 grape tomatoes, cut in half
1 tablespoon white balsamic vinaigrette, (see recipe)
2 teaspoons Parmesan cheese              
4 tablespoons beef stock
1 tablespoon butter
1 teaspoon garlic, minced
1 lemon wedge

White Balsamic Vinaigrette:
3 tablespoons white balsamic vinegar
1 tablespoon honey
1/2 tablespoon Dijon mustard
1/2 teaspoon garlic puree
1/3 teaspoon Worcestershire
salt & pepper, to taste
1/2 cup olive oil

Vinaigrette: Place balsamic vinegar, honey, Dijon mustard, garlic, onions, Worcestershire and in a small plastic container, and puree with a mixer (or food processor) for approximately 2-3 minutes, or until fully emulsified. Slowly add the oil and continue to burr mix until all of the oil is fully incorporated; do not let the dressing break. Set aside.

Tuna: Press the tuna steak into the peppercorn crust and season lightly with salt and pepper on one side only until evenly coated. Ladle the soybean oil on the griddle, then place tuna onto the griddle and cook for 3 or 4 minutes until golden brown, when the tuna is cooked a quarter of the way through, flip over, and continue cooking for another 3 or 4 minutes. Serve medium rare.

Salad: Mix arugula, halved grape tomatoes, white balsamic vinaigrette and Parmesan cheese. In a saute pan heat the beef broth, garlic and butter, reduce until a medium to thick viscosity is achieved. Pour over the front end of the Tuna. Garnish with lemon wedge.

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