Seared Tuna With Sauce Vierge

Name: Seared Tuna With Sauce Vierge
Total time: 30 min
Yield: 4
Ingredients: 8 drained oil-packed sun-dried tomatoes, minced (1/4 cup); 2 tablespoons drained capers; 2 tablespoons finely chopped basil; 2 tablespoons finely chopped scallion greens; 1 cup extra-virgin olive oil; Four 4-ounce sushi-grade tuna steaks; Kosher salt; Freshly ground black pepper; 2 tablespoons herbes de Provence; 2 tablespoons canola oil; 1 fennel bulb—trimmed, cored and thinly sliced; 1 lemon, quartered

Be the first to rate & review!

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 RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook

By Eric Ripert

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Seared Tuna With Sauce Vierge

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Seared Tuna With Sauce Vierge

Your Profile

Seared Tuna With Sauce Vierge

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Suggested Pairing

Reviews

All Reviews for Seared Tuna With Sauce Vierge