Pepper-Crusted Tuna Loin Salad

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Black peppercorns
1 1/2 teaspoons	7.5ml	White peppercorns
1 1/2 teaspoons	7.5ml	Dried green peppercorns
		Salt - to taste
6 oz	170g	Center-cut tuna loin
1 teaspoon	5ml	Green peppercorns in brine
1 tablespoon	15ml	White wine vinegar
1 teaspoon	5ml	Dijon mustard
1/3 cup	78ml	Olive oil
2 cups	220g / 7.8oz	Washed mixed baby greens
		Seasoned croutons

Recipe Instructions

Heat a griddle over medium-high heat for 5 minutes. Crush peppercorns with the back of a heavy skillet or grind coarsely with a peppermill. Mix pepper with salt and pat all over tuna loin to form a crust on all sides. Sear on all sides, about 5 minutes in all. Remove and cool completely. Tuna should be nicely seared on the outside and rare on the inside. In workbowl of a food processor combine green peppercorns, vinegar and mustard. Process to a smooth paste. With motor still running, add oil in a slow, steady stream and process just until oil is absorbed and vinaigrette thickens. Taste and season. Toss greens with 2 tablespoons of dressing and mound on a chilled dinner plate. Slice tuna into 1/2-inch thick slices and top salad. Drizzle with remaining dressing and sprinkle with croutons.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2161 broadcast 07-15-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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