Pepper Seared Tuna w Wasabi & Fried Celery Root Chips

Recipe Ingredients

1/2 lb	227g / 8oz	Tuna loin
		Emeril's Essence - see * Note
1/2 cup	118ml	Cracked black pepper
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Wasabi
1/4 cup	59ml	Water
10		Fried celery root chips
1/2 cup	73g / 2.6oz	Small-diced avocado
1/2 cup	31g / 1.1oz	Small-diced tomatoes
10		Fresh cilantro sprigs
2 tablespoons	30ml	Sesame oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Sniped to 1" chives
		Black pepper
2 tablespoons	30ml	Sesame oil - to drizzle

Recipe Instructions

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

Season the loin with Emeril's 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.

This recipe yields 10 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2323 broadcast 04-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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