November 7, 2023

Herb-crusted Yellowfin Tuna

Recipe: Eric Ripert

“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


  • 5 tbsp extra-virgin olive oil, plus more for drizzling
  • 2 tbsp good-quality soy sauce
  • 1 tbsp minced fresh ginger
  • 4 yellowfin tuna steaks
  • (7 oz. each), 1-inch thick, at room temperature
  • Fine sea salt and freshly ground white pepper
  • 1/4 cup herbes de Provence
  • 2 cups mesclun
  • Canola oil for grilling


Yield: Serves 4

  1. Preheat an outdoor grill or stovetop grill pan to high
  2. In a small bowl, whisk together the olive oil, soy sauce, and gin- Set the dressing aside.
  3. 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.
  4. Lightly season the mesclun with sea salt and white pepper, then toss it in a bowl with a few tablespoons of the
  5. 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
  6. 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