Seared tuna & spinach salad with warm pancetta dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | whole shallots | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | cup | port wine |
| 3.00 | tablespoon | olive oil; divided |
| 8.00 | ounce | pancetta; small diced |
| 1.00 | bay leaf | |
| 2.00 | tablespoon | pommace oil |
| 1.00 | tablespoon | rice wine vinegar |
| 1.00 | teaspoon | minced garlic |
| 1.00 | tablespoon | roughly-chopped flat leaf parsley |
| ½ | pounds | haricot verte; cleaned and blanched |
| 1.00 | pounds | tuna loins -; (four 4-oz pieces) |
| ¼ | cup | cracked black pepper |
| 10.00 | ounce | spinach - (1 bag); cleaned and stemmed |
| 1.00 | tablespoon | chopped parsley |
| 1 | edible flowers | |
| 1 | sprouts | |
Directions
Preheat the oven to 400 degrees. Season the whole shallots with salt and pepper. Place the shallots in a small shallow baking pan and cover with the port wine. Roast for about 10 to 15 minutes or until the shallots are golden-brown. Remove from the oven. Remove the shallots from the liquids and set aside, reserving the liquid. In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour the rended pancetta, along with the fat, into a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricot verte. Season the dressing with salt and pepper. Set the dressing aside, in a warm area on the stove. Season the tuna with salt and cracked black pepper. In a saute pan, heat the remaining 2 tablespoons olive oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side for rare. In a mixing bowl, toss the spinach with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Slice the tuna loin in half and arrange the tuna against the greens. Garnish with parsley, edible flowers and sprouts. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2420 broadcast 01-09-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-16-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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