| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce07 |
2 |
Servings |
INGREDIENTS
| 2 |
|
Six-ounce Tuna steaks |
|
|
Salt, to taste |
|
|
Freshly-ground white pepper |
|
|
to taste |
| 1 |
c |
Small-diced melon |
| 1/4 |
c |
Small-diced prosciutto – |
|
|
abt 2 to 3 oz |
| 2 |
T |
Chopped shallots |
| 1 |
t |
Chopped mint |
| 1 |
t |
Champagne vinegar |
| 1 |
T |
Olive oil |
|
|
=== GARNISH === |
|
|
Chopped green bell pepper |
|
|
Parsley |
INSTRUCTIONS
Preheat the grill to high. Season the tuna steaks. In a small bowl
combine the melon, prosciutto, shallots, mint, vinegar, and olive oil,
season with salt and pepper. Allow to sit and let the flavor develop
for 15 to 20 minutes. Place the tuna steaks on the grill and cook for
2 to 3 minutes on each side for medium-rare. Place the tuna steaks on
a big service plate and top with the salsa, making sure the juices
from the salsa drizzle all over the tuna. Garnish with chopped peppers
and parsley. This recipe yields 2 entree servings. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show
# EE-2173 broadcast 08-22-1996) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 11-02-1996 Recipe by: Emeril Lagasse
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