Yield: 4 servings
|10.00 ounce||top-quality tuna steak; cut in 1 cubes|
|1||juice and chopped zest of 5 lemons|
|2.00 tablespoon||coarse-cracked black peppercorns|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|1.00 cup||homemade or prepared mayonnaise|
|1.00 tablespoon||minced garlic|
|½ pounds||assorted greens; cleaned and dried|
|1||(such as spinach; frissee, arugula)|
|1.00 tablespoon||peanut oil|
|2.00 tablespoon||chopped parsley|
|6.00||homemade or prepared french bread c; routons|
In a non-reactive bowl toss tuna with juice and zest of 3 of the lemons, cracked peppercorns; season with salt and white pepper. Make lemon aioli: In a small bowl, combine mayonnaise with garlic and juice and zest of remaining 2 lemons; season to taste with salt and pepper. If necessary, thin with 1 to 2 tablespoons water, to consistency of thick cream or yogurt. When ready to serve, arrange lettuces in a bed on serving platter. Heat a wok over high heat until nearly smoking. Add oil and swirl around wok. Drain tuna and add to wok tossing constantly until well-seared on all sides, 1 to 2 minutes in all. Using a slotted spoon, transfer tuna to serving platter and set on top of greens. Drizzle with aioli and garnish with parsley.
Tuck croutons around edges of plate and serve immediately. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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