The Fish:

4 (6-ounce) yellowfin fillets
2 tablespoons canola oil
2 tablespoons Herbs Riviera (from Voyager Collection – a spice collaboration with Eric Ripert & Lior Lev Sercarz at La Boite )
2 tablespoons Le Poivre spice (from Voyager Collection – a spice collaboration with Eric Ripert & Lior Lev Sercarz at La Boite )
fine sea salt and freshly ground white pepper to season

The Salad:

1 pound mesclun greens (or another leafy green)
4 leaves basil, chiffonade
4 leaves mint, chiffonade
6 leaves cilantro, ciffonade
1⁄4 cup bean sprouts
1⁄2 cup peanuts

The Sauce:

1 tablespoon finely diced ginger
2 tablespoons finely diced shallots
2 tablespoons sherry vinegar
4 tablespoons canola oil
1 tablespoon soy sauce
1⁄2 teaspoon fresh lime juice
1⁄2 teaspoon fresh lemon juice

The Garnish:

1. Put the ginger and shallots in a mixing bowl and whisk in the citrus juices and vinegar. Whisk in 4 tablespoons of canola oil, and the soy sauce. Set aside. (The recipe can be made to this point up to 2 hours ahead.)
2. Meanwhile, divide 2 tablespoon of canola between two 10-inch nonstick skillets. Place over high heat until the oil is just smoking. Season both sides of the yellowfin with salt, pepper, Pierre Poivre, and Herbs Riviera. Place 2 yellowfin fillets in each skillet and sauté for approximately 45 seconds on each side keeping the fish rare. Slice the tuna into thin slices and set aside.
3. Combine the Mesculn greens, herbs, bean sprouts, and peanuts in a large bowl. Dress the salad with a little of the vinaigrette. Place the salad on the plates in a pile in middle. Arrange the slices of tuna around the salads. Finish the dish by drizzling more vinaigrette on top of the fish and salad.

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