Seared Tuna With Sauce Vierge
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