Rare Seared Tuna with Greens and Soy-Ginger Vinaigrette

Deselect All

The Vinaigrette:

2 tablespoons finely diced shallots

1 tablespoon finely diced ginger

1 tablespoon fresh lemon juice

1 tablespoon fresh lime juice

3 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

The Fish:

2 tablespoons plus 2 teaspoons extra-virgin olive oil

4 (6-ounce) yellowfin fillets

2 tablespoons herbes de Provence

Fine sea salt and freshly ground white pepper

The Salad:

1 pound mesclun greens (or another leafy green)

1 cup bean sprouts

4 leaves fresh basil, cut into chiffonade

4 leaves fresh mint, cut into chiffonade

6 leaves fresh cilantro, cut into chiffonade, optional

Fine sea salt

1/2 cup salted peanuts