Herb Crusted Tuna
Seasoned with our Riviera Herbs blend, this recipe from chef Eric Ripert is a perfectly fresh and delicious meal for a summer afternoon. If you're on the East C
Ingredients
- 3 Tbsp balsamic vinegar
- 2 Tbsp sherry wine vinegar
- ½ tsp minced shallot
- 6 Tbsp olive oil (or other neutral oil)
- Fine sea salt to taste
- Freshly ground white pepper to taste
- 2 cups mesclun greens
- 1 cup frisée, cleaned and trimmed
- 1 cup baby arugula
- 4 tsp fresh chervil
- 12 small fresh basil leaves
- 20 fresh tarragon leaves
- 8 fresh mint leaves
- 2 (10oz) tuna steaks cut about 1-inch thick
- 4 tsp Riviera Herbs
- 2 Tbsp extra virgin olive oil
- Coarse sea salt to season
- Freshly ground white pepper to season
- 4 Tbsp extra virgin olive oil
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