Spicy Seared Tuna With Red Bean Sauce And Fried Herb Sala
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Essnce11 | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | Finely-chopped small onion |
| 1/2 | c | Finely-chopped green onion |
| 2 | t | Chopped fresh thyme |
| 1 | t | Allspice |
| 4 | Jalapenos -, 4 to 6 finely | |
| chopped | ||
| 1 | T | Emeril's Essence, see * Note |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | Tuna steaks -, 4 oz ea | |
| 1 | T | Minced garlic |
| 1 | c | Dried red kidney beans |
| soaked overnight | ||
| And drained | ||
| 1/4 | c | Fresh cilantro |
| 4 | c | Chicken stock |
| 1 | c | Fresh herb salad |
| chervil sprigs basil | ||
| leaves tarragon | ||
| Leaves, and parsley | ||
| 2 | Fried rice cakes, 2 oz ea | |
| Chives, long | ||
| 2 | T | Chopped chives |
| 1 | T | Brunoise yellow peppers |
INSTRUCTIONS
Note: See the "Emeril's Essence Information" recipe which is included in this collection. Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Emeril's Essence to make a paste. Season with salt and black pepper. Brush each steak with 1 tablespoon olive oil. Rub the paste completely over each steak. In a sauce pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for 2 hours or until the beans are fork tender. Using a hand-held blender, puree the sauce until smooth. Season with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for 30 seconds and remove from the fryer. Place on a paper-lined plate and season with salt and pepper. Spoon the sauce in the center of the plate. Place the rice cakes against each other in the center of the sauce. Lay the steak against the rice cakes. Garnish with fried herb salad, long chives, chopped chives, yellow peppers, and Essence. 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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Nutrition (calculated from recipe ingredients)
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Calories: 223
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 10.9mg
Sodium: 1207.6mg
Potassium: 738.3mg
Carbohydrates: 33.7g
Fiber: 8.8g
Sugar: 9.5g
Protein: 14.8g