Tuna of love

Yield: 1 servings

Measure Ingredient
2.00 pounds red bliss potatoes; quartered, blanched
3.00 tablespoon olive oil
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
¼ cup heavy cream
2.00 tablespoon unsalted butter
6.00 ounce tuna steak
1.00 ounce sliced fois gras
1 \N emeril’s essence; see * note
½ cup sliced shallots
½ cup red wine
¼ cup veal stock
2.00 tablespoon unsalted butter
1 \N freshly-ground white pepper; to taste
2.00 \N grilled green onions; for garnish

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the grill. For the potato mash, lightly toss the potatoes with olive oil and season with salt and pepper. Place on a roasting pan and roast for 12 to 15 minutes. Place the roasted potatoes in a mixing bowl, add the cream and butter. Mash the potatoes till they are sort of creamy but with lumps. Season with salt and pepper. For the tuna, make a slit on the side of the steak about 2 inches wide. Slide the piece of fois gras into the pocket. Season the tuna with salt, pepper, Emeril’s Essence and lightly oil the steak to prevent from sticking to the grill. Place on the grill. Grill for about 2 to 3 minutes on each side. For the sauce, in a saute pan, heat olive oil, add the shallots and caramelize for 2 to 3 minutes. Add the red wine and reduce by half. Add in the veal stock and simmer 1 to 2 minutes.

Stir in butter and season with salt and white pepper. Remove the steak from the grill. To assemble, place a good amount of the roasted mashed potatoes in the center of the plate and place the tuna right on top. Spoon the sauce around the tuna. Garnish with Essence and grilled green onions. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2269 broadcast 01-28-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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