Yield: 1 servings
Measure | Ingredient |
---|---|
1½ teaspoon | black peppercorns |
1½ teaspoon | white peppercorns |
1½ teaspoon | dried green peppercorns |
1 \N | salt; to taste |
6.00 ounce | center-cut tuna loin |
1.00 teaspoon | green peppercorns in brine |
1.00 tablespoon | white wine vinegar |
1.00 teaspoon | dijon mustard |
⅓ cup | olive oil |
2.00 cup | washed mixed baby greens |
1 \N | seasoned croutons |
Heat a griddle over medium-high heat for 5 minutes. Crush peppercorns with the back of a heavy skillet or grind coarsely with a peppermill.
Mix pepper with salt and pat all over tuna loin to form a crust on all sides. Sear on all sides, about 5 minutes in all. Remove and cool completely. Tuna should be nicely seared on the outside and rare on the inside. In workbowl of a food processor combine green peppercorns, vinegar and mustard. Process to a smooth paste. With motor still running, add oil in a slow, steady stream and process just until oil is absorbed and vinaigrette thickens. Taste and season. Toss greens with 2 tablespoons of dressing and mound on a chilled dinner plate. Slice tuna into ½-inch thick slices and top salad. Drizzle with remaining dressing and sprinkle with croutons.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2161 broadcast 07-15-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-04-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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