| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce08 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | ts | Black peppercorns |
| 1 1/2 | ts | White peppercorns |
| 1 1/2 | ts | Dried green peppercorns |
| Salt; to taste | ||
| 6 | oz | Center-cut tuna loin |
| 1 | ts | Green peppercorns in brine |
| 1 | tb | White wine vinegar |
| 1 | ts | Dijon mustard |
| 1/3 | c | Olive oil |
| 2 | c | Washed mixed baby greens |
| Seasoned croutons |
INSTRUCTIONS
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 1/2-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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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