Coriander tuna , parsnip puree and 25 year old balsamic vine

1 Servings

Ingredients

QuantityIngredient
2tablespoonsOlive oil
2tablespoonsMinced shallots
1tablespoonMinced garlic
½cupCooked green lentils
½cupChopped green onions
½cupChopped tomatoes; seeded and peeled
½cupVeal stock
Salt and pepper
2tablespoons25 year old balsamic vinegar
4Tuna; (6 ounces) steaks
¼cupOlive oil
1cupCracked toasted coriander seed
1cupParsnip puree; warm
2tablespoonsChopped green onions
½cupSizzled leeks; (fried julienne leeks)
Essence

Directions

SAUCE

ESSENCE OF EMERIL SHOW#EE2319

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 lentil, 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 2-3 minutes. Stir in the balsamic vinegar. Reseason if needed.

For the tuna. Rub each piece of tuna with 2 tablespoons of olive oil and season with 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 2-3 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, leeks and Essence.

Yield: 4 servings

Posted to recipelu-digest by molony <molony@...> on Mar 04, 1998