Seared Tuna with Olive-Tapenade Vinaigrette and Arugula
['1/2 cup chopped mixed-olive tapenade', '1/2 cup chopped red onion', '1/2 cup chopped fresh basil', '5 tablespoons extra-virgin olive oil plus additional for brushing', '1/4 cup white balsamic vinegar', '2 teaspoons finely grated lemon peel', '8 1/2-inch-thick diagonal baguette slices', '4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)', '4 cups (packed) baby arugula']
Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.
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