Pan Seared Tuna with Citrus-Herb Vinaigrette

In a small bowl, whisk together 0.5 cup olive oil, 1 tablespoon parsley, and red pepper flakes. (5 minutes)

Place tuna steaks in a dish and coat with the marinade. Let marinate for 30 minutes at room temperature.

In a blender, combine red wine vinegar, orange juice, lemon juice, lime juice, and soy sauce. Add shallot, remaining 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. (5 minutes)

Blend on high speed until smooth. With the blender running, slowly drizzle in the remaining 0.25 cup olive oil until emulsified. Season the vinaigrette to taste with salt and pepper. Set aside. (5 minutes)

Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl. (10 minutes)

Blanch the haricots verts in the boiling water until tender-crisp, about 35-40 seconds. Immediately transfer to the ice bath to stop cooking. (2 minutes)

Blanch the baby carrots in the boiling water until tender-crisp, about 1 1/2 minutes. Immediately transfer to the ice bath to stop cooking. (3 minutes)

Once the vegetables are chilled, drain well and pat dry. (5 minutes)

In a large bowl, combine the blanched haricots verts and carrots with halved tomatoes, olives, red onion, and chervil. Set aside. (5 minutes)

Heat a heavy-bottomed skillet over high heat until smoking hot. (3 minutes)

Remove tuna steaks from the marinade, discarding the marinade. Pat the tuna dry with paper towels and season generously with salt and pepper. (2 minutes)

Sear the tuna steaks in the hot skillet for about 1 minute per side for rare (adjust time according to desired doneness). (5 minutes)

To assemble, gently toss the vegetable salad with enough citrus-herb vinaigrette to lightly coat. (5 minutes)

Divide the salad among 4 plates and top each with a seared tuna steak. Drizzle with additional vinaigrette, if desired, and serve immediately. (5 minutes)