This light, easy tuna recipe evokes the flavors of southern France. The fish is crusted with herbes de Provence, then drizzled with Ripert’s take on sauce vierge, an oil that he flavors with sun-dried tomatoes, basil and capers.
Slideshow: More Grilled Seafood Recipes
Recipe from Food & Wine Best New Chefs All-Star Cookbook
Season the tuna steaks all over with salt, pepper and the herbes de Provence. In a large nonstick skillet, heat the canola oil until shimmering. Add the tuna and sear over high heat until golden, about 30 seconds per side. Transfer the tuna steaks to a cutting board and slice them 1/4 inch thick.
Arrange the fennel on plates, top with the tuna and drizzle with the sauce vierge. Squeeze the lemon over the tuna and serve.
The sauce vierge can be refrigerated for up to 6 hours.
Bright, floral Sicilian white.
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