Ingredients

For the ahi tuna:
1 pound ahi tuna
1/4 cup olive oil
4 tablespoons lemon thyme, chopped
Pinch kosher salt
Pinch fresh ground black pepper
12 Roma tomato halves

Portion ahi into 4 4-ounce blocks. Rub with olive oil, thyme, salt and pepper. Let stand 30 minutes in cooler. Grill over the highest heat to sear, then lower the temperature until tuna is medium rare or to your liking. Salmon can also be used. If so, grill to medium doneness. Grill tomato halves.

For the salad:
4 cups mesclun (mixed baby lettuce)
16 basil leaves
16 tarragon leaves
16 chervil leaves
16 chive sprigs

Mix the greens with the fresh herbs and toss with balsamic vinaigrette.

For the balsamic vinaigrette:
2 teaspoons Dijon mustard
3 ounces balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
Kosher salt
Fresh ground black pepper

Directions

Mix vinaigrette ingredients together.

For the salad presentation, mound the tossed greens in the center of the plate. Cut the grilled tuna into medallions and fan in a half-moon around the base of the greens, place the grilled tomatoes on either side and top the salad with chopped chives.