Coriander tuna, parsnip puree & 25 year old vinegar

Yield: 4 servings

Measure Ingredient
2.00 tablespoon olive oil
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup cooked green lentils
½ cup chopped green onions
½ cup peeled; seeded, chopped tomatoes
½ cup veal stock
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
2.00 tablespoon balsamic vinegar - 25 years old
4.00 \N tuna steaks -; (6 oz ea)
¼ cup olive oil
1 \N emeril's essence; see * note
1.00 cup cracked toasted coriander seed
1.00 cup parsnip puree; warm
2.00 tablespoon chopped green onions
½ cup sizzled leeks; (fried julienne leeks)

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the sauce, in a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 30 seconds. Add the lentils, green onions, and tomatoes. Saute for 1 minute. Season with salt and pepper. Add the veal stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 minutes. Stir in the balsamic vinegar. Re-season if needed. For the tuna, rub each piece of tuna with 2 tablespoons of olive oil and season with Emeril's Essence. Crust the tuna in the coriander. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the tuna for 2 to 3 minutes on each side for rare. Remove from the heat. Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate. Garnish with the green onions, sizzled leeks and Essence. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Coriander Tuna, Parsnip Puree And 25 Year Old Balsamic Vinegar".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-19-1997

Recipe by: Emeril Lagasse

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