Cooking Index - Cooking Recipes & IdeasCoriander Tuna, Parsnip Puree & 25 Year Old Vinegar Recipe - Cooking Index

Coriander Tuna, Parsnip Puree & 25 Year Old Vinegar

The original recipe title as listed is "Coriander Tuna, Parsnip Puree And 25 Year Old Balsamic Vinegar".

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
2 tablespoons 30mlMinced shallots
1 tablespoon 15mlMinced garlic
1/2 cup 118mlCooked green lentils
1/2 cup 31g / 1.1ozChopped green onions
1/2 cup 31g / 1.1ozPeeled, seeded, chopped tomatoes
1/2 cup 118mlVeal stock
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlBalsamic vinegar - 25 years old
4   Tuna steaks - (6 oz ea)
1/4 cup 59mlOlive oil
  Emeril's Essence - see * Note
1 cup 237mlCracked toasted coriander seed
1 cup 237mlParsnip puree - warm
2 tablespoons 30mlChopped green onions
1/2 cup 118mlSizzled 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2319 broadcast 04-03-1997) - Downloaded from their Web-Site -


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