- Two 1-inch-thick tuna steaks (about 6 ounces each)
- 1 teaspoon fine sea salt
- 1 teaspoon pepper, freshly ground
- 1 tablespoon fresh thyme leaves
- 2 teaspoons corn oil
- 1 teaspoon soy sauce
- 1/2 teaspoon red curry paste
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 2 pinches white pepper, freshly ground
- 3 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 3 tablespoons corn oil
- 4 cups salad greens
- 1/2 cup bean sprouts
- 2 teaspoons mint leaves, chopped
- 2 teaspoons fresh coriander, coarsely chopped
- 8 unsalted peanuts, coarsely chopped
- For the tuna, sprinkle each steak with 1/4 teaspoon each of the salt and pepper and 3/4 teaspoon of the thyme and rub the seasonings into the tuna. Turn the steaks over and repeat on the other side.
- Put 1 teaspoon of the oil in each of two 10-inch nonstick skillets and place over high heat until just smoking. Add 1 tuna steak to each skillet and sear until browned on the outside and rare in the center, about 1 minute per side. Let cool. (This can be done up to 8 hours in advance).
- For the vinaigrette, combine all of the ingredients in a bowl, except for the oils. Whisking constantly, very slowly drizzle in the olive oil and then the corn oil. Store, tightly covered, in the refrigerator for up to 1 week.
- Using a very sharp, thin-bladed knife, slice the tuna crosswise 1/8-inch thick. (The recipe can be made to this point up to 3 hours ahead; cover the tuna with parchment paper and refrigerate.)
- To serve, toss the salad greens, bean sprouts, mint, coriander and peanuts with half of the vinaigrette. Make a tall mound of salad in the center of 4 dinner plates. Drape the tuna slices over the salads in a circle, with one end of each slice meeting at the highest point of the salad. Drizzle the remaining vinaigrette around (but not touching) the tuna and serve.
Contributed By Eric Ripert Photo Published