November 7, 2023
Herb-crusted Yellowfin Tuna
“Here we use yellowfin tuna, but bluefin or bigeye are also excellent as their meaty texture lends itself well to grilling. Cut the tuna to a 1-inch thickness—anything bigger causes the crust to become too dry and the middle too cold. The tuna is best served warm and rare to medium-rare.” – Eric Ripert
Yield: Serves 4
- Preheat an outdoor grill or stovetop grill pan to high
- In a small bowl, whisk together the olive oil, soy sauce, and gin- Set the dressing aside.
- Season the tuna with sea salt and white pepper, then coat both sides with herbes de Provence, pressing firmly so that the herbs 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
- 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 1 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
- Using a very sharp knife, cut the tuna into 1/2-inch-thick slices. Evenly divide and fan the slices on four plates, then pile the salad next to the Spoon a little more dressing around the tuna and serve immediately.
Excerpted from Seafood Simple by Eric Ripert. © 2023 by Eric Ripert. Photographs by Nigel Parry. Published by Appetite, by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved