| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lb | Tuna loin |
| 1/2 | c | Cracked black pepper |
| 1 | tb | Olive oil |
| 1 | tb | Wasabi |
| 1/4 | c | Water |
| 10 | Fried celery root chips | |
| 1/2 | c | Small diced avocado |
| 1/2 | c | Small diced tomatoes |
| 10 | Fresh cilantro sprigs | |
| 2 | tb | Sesame oil |
| Salt and pepper | ||
| 2 | tb | Sniped 1" chives |
| Black pepper | ||
| 2 | tb | Sesame oil to drizzle |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2323 Season the loin with Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices. In a small bowl combine the wasabi and water together and blend until smooth. In a mixing bowl toss the avocado, tomatoes, cilantro, and sesame oil together. Season with salt and pepper. To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil. Yield: 10 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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