Name: Black Pepper Crusted Tuna Loin
Ingredients: 2 lb Bluefin tuna loin; Emeril's Essence; see * Note; 3 tb Olive oil; 1 c Cracked black pepper; 1/4 c Extra-virgin olive oil; 2 tb Sesame oil; 2 tb Rice wine vinegar; Juice of one orange; 2 tb Chopped cilantro; 1 tb Chopped orange zest; 1 ts Minced garlic; 2 c Arugula; cleaned and stemmed; 1 c Julienned radicchio; 1/2 c Julienned endive spears; 1/2 c Radish sprouts; 2 tb Julienned pickled ginger; in liquid; 1 c Fried julienne wonton strips; seasoned with; Emeril's Essence; Sesame oil; to drizzle; 2 tb Finely-chopped parsley

CATEGORY	CUISINE	TAG	YIELD
		Essnce02	4	servings

INGREDIENTS

2	lb	Bluefin tuna loin
		Emeril's Essence; see * Note
3	tb	Olive oil
1	c	Cracked black pepper
1/4	c	Extra-virgin olive oil
2	tb	Sesame oil
2	tb	Rice wine vinegar
		Juice of one orange
2	tb	Chopped cilantro
1	tb	Chopped orange zest
1	ts	Minced garlic
2	c	Arugula; cleaned and stemmed
1	c	Julienned radicchio
1/2	c	Julienned endive spears
1/2	c	Radish sprouts
2	tb	Julienned pickled ginger; in liquid
1	c	Fried julienne wonton strips; seasoned with
		Emeril's Essence
		Sesame oil; to drizzle
2	tb	Finely-chopped parsley

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.
Season the tuna loin with 1 tablespoon olive oil and Emeril's Essence.
Completely crust the whole loin with the cracked black pepper. In a
large saute pan, heat the olive oil. When the oil is hot, sear the
loin for 2 minutes on all sides. Remove from the heat and set aside.
In a small mixing bowl, whisk the extra-virgin olive oil, sesame oil,
rice wine vinegar and orange juice together. Add the cilantro, orange
zest and garlic. Season with salt and pepper. In a mixing bowl,
combine the arugula, radicchio, endive and radish sprouts together.
Toss the greens with the vinaigrette. Season with salt and pepper.
Slice the tuna loin into 2 inch slices. On an over-sized platter,
mound the greens in the center of the platter. Arrange the tuna
around the greens. Sprinkle the fried wontons around the tuna.
Garnish with the pickled ginger, drizzle of sesame oil and parsley.
This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2346 broadcast 06-09-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-02-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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