Horseradish And Citrus Crusted Tuna With Beer Sauce

Recipe Ingredients

		Beer Sauce
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Chopped shallots
1 cup	237ml	Chicken stock
1 cup	237ml	Porter
1 tablespoon	15ml	Molasses
		Salt - to taste
		Freshly-ground black pepper - to taste
		Warm Potato Salad
2 tablespoons	30ml	Olive oil
1 cup	146g / 5.1oz	Chopped Smithfield ham
1/4 cup	15g / 0.5oz	Julienned onions
2 tablespoons	30ml	Chopped garlic
2 lbs	908g / 32oz	Potatoes - peeled, and cut
		Into 1" cubes and blanched until tender
3 tablespoons	45ml	Creole mustard
1 tablespoon	15ml	Chopped parsley
1 tablespoon	15ml	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Tuna
4		Tuna big-eye steaks, 1" thick
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Grated fresh horseradish
2 tablespoons	30ml	Blanched lemon zest
2 tablespoons	30ml	Blanched orange zest
2 tablespoons	30ml	Fresh orange juice
		Creole mustard

Recipe Instructions

For the Beer Sauce: In a small saucepan, add the olive oil and heat. When the olive oil is hot, add the shallots and cook until softened. Add the chicken stock, beer, and molasses and cook until reduced by 75 percent, about 15 minutes. Season with salt and pepper.

For the Warm Potato Salad: In a large saute pan, add the olive oil and heat. Add the ham and onions and cook until the onions have softened. Add the garlic and saute for 1 minute. Add the potatoes and toss until heated through. Add the mustard and herbs, and season with salt and pepper.

For the Tuna: Season tuna with salt and pepper. In a small bowl, combine the horseradish, citrus zest, juice, and season with salt and pepper, and set aside. Brush one side of the tuna with Creole mustard. Press crust into mustard.

Heat oil in a large saute pan. Add the tuna, crust-side down, and sear until golden brown, about 3 minutes. Turn over and sear until medium-rare, another 2 to 3 minutes.

Remove from the oven and drizzle with beer glaze and serve with warm potato salad.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E41) - from the TV FOOD - NETWORK

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