Ahi tuna

Ahi tuna.

I know - you're probably thinking sesame seed oil and more asian-influence, right?

#creativityfail

Such a versatile fish - allow yourself to be more expressive in terms of flavors.

One of my favorite dried herbs - herbs de Provence - simply a descriptive term referring to herbs typical of Provence (France). Generally a mix of: savory, fennel, basil, thyme and lavender.

Simply season ahi steak with a sprinkle of salt, pepper and generous crust of herbs de provence. Heat olive oil in a hot sauté pan, then simply sear the ahi one each side - for about 10 seconds. This will allow the herbs de provence to marry into the skin and slowly permeate throughout the fish. Yes, the majority of the fish will in fact be raw - and sparkling pink.

Accruements? Remember your peeler when working in the kitchen. I simply shaved carrots (into "faux noodles"), and red radish to thin slices. Combined with arugula and frisée, as well as a few julienne cuts of celery. Marinated with fresh lemon juice, sea salt, ground pepper and basil oil. The basil oil elevates the shaved roots by providing a subtle-herb complexity to the thinly-sliced vegetables.

To finish, using a serrated knife, carefully slice the ahi into thin stripes. Simply drizzle a touch of basil oil atop the ahi tuna and add a few edible flowers for a feminine touch.

Simple. Sophisticated. Healthy.

Love y'all dearly!