Coriander Tuna, Parsnip Puree & 25 Year Old Vinegar

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Cooked green lentils
1/2 cup	31g / 1.1oz	Chopped green onions
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
1/2 cup	118ml	Veal stock
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Balsamic vinegar - 25 years old
4		Tuna steaks - (6 oz ea)
1/4 cup	59ml	Olive oil
		Emeril's Essence - see * Note
1 cup	237ml	Cracked toasted coriander seed
1 cup	237ml	Parsnip puree - warm
2 tablespoons	30ml	Chopped green onions
1/2 cup	118ml	Sizzled leeks (fried julienne leeks)

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

For the sauce, in a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 30 seconds. Add the lentils, green onions, and tomatoes. Saute for 1 minute. Season with salt and pepper. Add the veal stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 minutes. Stir in the balsamic vinegar. Re-season if needed.

For the tuna, rub each piece of tuna with 2 tablespoons of olive oil and season with Emeril's Essence. Crust the tuna in the coriander. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the tuna for 2 to 3 minutes on each side for rare. Remove from the heat.

Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate. Garnish with the green onions, sizzled leeks and Essence.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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