Herb Salad with Thyme-Crusted Tuna

1. 1

   1 In a bowl, toss the mesclun with the chervil, basil, tarragon, and mint.

2. 2

   Set aside.

3. 3

   2 Trim off and discard the dark blood section of the tuna.

4. 4

   Sprinkle one side of each tuna steak with a teaspoon of thyme, a pinch of salt, and a pinch of pepper.

5. 5

   Drizzle 1 tablespoon of olive oil over each steak and rub it into the tuna.

6. 6

   Turn the steaks over and repeat on the other side.

7. 7

   3 Heat two 10-inch nonstick skillets over high heat until just smoking.

8. 8

   Add 1 tuna steak to each skillet and sear until the tuna is browned on the outside and rare, but warm in the center, about 1 1/2 minutes per side.

9. 9

   Cut the tuna on the diagonal into 1/2-inch-wide slices.

10. 10

    4 Toss the mesclun mixture with the vinaigrette.

11. 11

    Divide the salad among 4 dinner plates, mounding it to the side of the plate.

12. 12

    Fan the tuna slices in a half-circle around the salad.

13. 13

    Drizzle 1 tablespoon of olive oil on each plate, making an arc in front of the tuna.

14. 14

    Drizzle a few drops of balsamic vinegar into the olive oil and serve immediately.

* Per serving · 4 servings · Values may vary.