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3 tablespoons balsamic vinegar
2 tablespoons sherry wine vinegar
½ teaspoon minced shallot
6 tablespoons olive oil (or other neutral oil)
2 tablespoons extra virgin olive oil
fine sea salt and freshly ground white pepper to taste
2 cups mesclun greens
1 cup frisée, cleaned and trimmed
1 cup baby arugula
4 teaspoons fresh chervil
12 small fresh basil leaves
20 fresh tarragon leaves
8 fresh mint leaves
2 (10oz) tuna steaks cut about 1-inch thick
Make the vinaigrette for the salad by whisking together the vinegars and shallot. Slowly whisk in the olive oil and then the extra virgin olive oil. Season to taste with salt and pepper. Store tightly covered and refrigerate until ready to use.
Toss the mesclun greens, arugula, frisée and the herbs together and set aside.
Trim and discard the dark, bloody section of the tuna. Season both sides of the tuna with salt and pepper. Sprinkle one side of each tuna steak with 1 teaspoon of the Riviera Herbs; drizzle one tablespoon extra virgin olive oil over each steak and rub it into the tuna. Turn the steaks over and repeat on the other side.
When ready to serve, heat 2 (10-inch) nonstick skillets over high heat until just smoking. Add one tuna steak to each skillet and sear until the tuna is browned on both sides and rare, but warm, in the center; about 1½ minutes per side. Cut each steak on the diagonal into half-inch wide slices.
Toss the salad with 1/2 cup vinaigrette (be sure to whisk well before using). Divide the salad among 4 dinner plates, mounding it to one side of each plate. Fan the tuna slices in a half-circle around the salad. Drizzle 1 tablespoon extra virgin olive oil on each plate, in an arc in front of the tuna.
Photo © Bryan Derballa