Black Pepper Crusted Tuna Loin

Recipe Ingredients

2 lbs	908g / 32oz	Bluefin tuna loin
		Emeril's Essence - see * Note
3 tablespoons	45ml	Olive oil
1 cup	237ml	Cracked black pepper
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Sesame oil
2 tablespoons	30ml	Rice wine vinegar
		Juice of one orange
2 tablespoons	30ml	Chopped cilantro
1 tablespoon	15ml	Chopped orange zest
1 teaspoon	5ml	Minced garlic
2 cups	474ml	Arugula - cleaned and stemmed
1 cup	237ml	Julienned radicchio
1/2 cup	118ml	Julienned endive spears
1/2 cup	118ml	Radish sprouts
2 tablespoons	30ml	Julienned pickled ginger, in liquid
1 cup	237ml	Fried julienne wonton strips - seasoned with
		Emeril's Essence
		Sesame oil - to drizzle
2 tablespoons	30ml	Finely-chopped parsley

Recipe Instructions

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

Season the tuna loin with 1 tablespoon olive oil and Emeril's Essence. Completely crust the whole loin with the cracked black pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the loin for 2 minutes on all sides. Remove from the heat and set aside.

In a small mixing bowl, whisk the extra-virgin olive oil, sesame oil, rice wine vinegar and orange juice together. Add the cilantro, orange zest and garlic. Season with salt and pepper.

In a mixing bowl, combine the arugula, radicchio, endive and radish sprouts together. Toss the greens with the vinaigrette. Season with salt and pepper.

Slice the tuna loin into 2 inch slices. On an over-sized platter, mound the greens in the center of the platter. Arrange the tuna around the greens. Sprinkle the fried wontons around the tuna. Garnish with the pickled ginger, drizzle of sesame oil and parsley.

This recipe yields 4 servings.

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

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