Ingredients
FISH
4 tuna steaks, about 1" thick
4 T herbes de Provence
1/4 cup olive oil
sea salt and freshly ground pepper
SAUCE VIERGE
1/2 Cup evoo
zest of 1 lemon
2 T freshly squeezed lemon juice
1/2 pint cherry tomatoes, quartered
1 small shallot, minced
1/2 garlic clove, minced
3 T chopped parsley
Preparation
SAUCE Place all ingredients in a bowl and stir to combine. Season to taste
FISH Prepare the grill. Season the tuna generously with hebes de provence, salt and pepper. Drizzle the olive oil over the fish and place on grill. Sear for 2 to 3 minutes on each side for medium rare, and serve immediately with the sauce vierge
