Ingredients Seafood Fish Seared Tuna With Sauce Vierge 5.0 (1) 1 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 Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Published on January 5, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Chris Court Total Time: 30 mins Yield: 4 Ingredients sauce vierge 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 tuna 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 Directions make the sauce vierge Combine all of the ingredients in a small bowl. prepare the tuna 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. Make Ahead The sauce vierge can be refrigerated for up to 6 hours. Suggested Pairing Bright, floral Sicilian white. Rate it Print