A recipe from the cookbook Seafood Simple by Eric Ripert (Random House, 2023)
Ingredients
- Extra Virgin Olive Oil 5 Tbs, plus more for drizzling
- Good Quality Soy Sauce 2 Tbs
- Minced Fresh Ginger 1 Tbs
- Yellowfin Tuna Steaks 4 x 7 oz, 1 inch thick, at room temperature
- Fine Sea Salt and Freshly Ground White Pepper
- Herbes de Provence ¼ cup
- Mesclun 2 cups
- Canola Oil for grilling
Cook It
- Preheat and outdoor grill or indoor grill pan to high heat.
- In a small bowl, whisk together the olive oil, soy sauce and ginger. Set the dressing aside.
- Season the tuna with sea sat and white pepper, then coats both sides with herbes de Provence, pressing firmly so that the herbs adhere. Lightly drizzle olive oil over the tuna.
- Lightly season the mesclun with sea salt and white pepper, then toss it in a bowl with a few tablespoons of the dressing.
- When the grill/pan is hot, use a pastry brush to apply a small amount of canola oil to the grate/pan. Place the steaks on the hot grill/pan and cook for 1 minute. Gently turn the fish over and cook for one minute more. A metal skewer inserted into the thickest part of the fish for 5 seconds should feel warm when touched to your wrist. Remove to a cutting board.
- Using a very sharp knife, cut the tuna into ½-inch-thick slices. Evenly divide and fan the slices on four plates, then pile he salad next to the tun. Spoon a little more dressing around the tuna and serve immediately.
