| 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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