Pepper seared tuna with wasabi & fried celery root chips
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | tuna loin |
| 1 | emeril's essence; see * note | |
| ½ | cup | cracked black pepper |
| 1.00 | tablespoon | olive oil |
| 1.00 | tablespoon | wasabi |
| ¼ | cup | water |
| 10.00 | fried celery root chips | |
| ½ | cup | small-diced avocado |
| ½ | cup | small-diced tomatoes |
| 10.00 | fresh cilantro sprigs | |
| 2.00 | tablespoon | sesame oil |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | tablespoon | sniped to 1 chives |
| 1 | black pepper | |
| 2.00 | tablespoon | sesame oil; to drizzle |
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Season the loin with Emeril's Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into ¼-inch slices. In a small bowl combine the wasabi and water together and blend until smooth. In a mixing bowl toss the avocado, tomatoes, cilantro, and sesame oil together. Season with salt and pepper. To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil. This recipe yields 10 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) 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
Converted by MM_Buster v2.0l.
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