Fresh pea relish with tuna steak
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | six-ounce tuna steaks | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 6.00 | cup | fresh mixed baby greens; washed, |
| 1 | ; and thoroughly dried | |
| 1.00 | tablespoon | extra-virgin olive oil; plus |
| 1 | === relish === | |
| 1.00 | cup | fresh shelled peas |
| 2.00 | tablespoon | chopped shallots |
| 1.00 | tablespoon | red pepper |
| 1½ | teaspoon | chopped fresh mint |
| 2.00 | teaspoon | extra-virgin olive oil |
| 1.00 | orange; halved | |
| 1 | === garnish === | |
| 1 | chopped parsley; optional | |
Directions
Preheat grill or broiler. Season tuna with salt and pepper and brush with olive oil and place on the grill or under the broiler.
Meanwhile, in a bowl toss together peas, shallots, peppers, mint, 2 teaspoons of the olive oil, salt and pepper, and the juice of half of the orange. Flip the tuna steak. Toss greens with 1 tablespoon olive oil, juice of the other half of orange, and salt and pepper. Make a mound of the seasoned greens in the middle of each serving plate.
Place a serving of tuna steak on top of the greens. Top with a generous spoonful of the relish. Garnish with chopped parsley if desired. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2214 broadcast 08-29-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-08-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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