Food Network: Grilled Tuna Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Grilled Tuna Salad
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 cup extra-virgin olive oil, plus more for rubbing
tuna
1 vanilla bean
1 1/2 pounds tuna loin
Salt and freshly ground black pepper
1/4 pound snow peas, cut into pieces
6 medium radishes, trimmed and sliced
1 cup grape tomatoes
7 leaves basil, torn
1/2 bunch parsley, cleaned and leaves roughly chopped
6 cups mesclun lettuce

Instructions
Place the oil in a small saucepan. Scrape the vanilla
bean and add the scraped seeds, and the pod to the oil. Heat over low heat to
infuse the oil with the vanilla, about 10 minutes. Remove from the heat and cool
slightly.

Season the tuna with salt and pepper. Rub with oil. Place on a hot grill pan and
sear on all sides, about 8 minutes. The outside should be seared, but the inside
should be rare.

Remove tuna from the heat and slice into thin slices.

Blanch the snow peas in salted, boiling water. Shock in an ice bath. In a large

bowl combine snow peas, radishes, tomatoes, chopped parsley and basil and mesclun
lettuce.

Toss with some of the vanilla oil. Serve on a platter with the tuna slices around.
Garnish with fresh herbs and drizzle with a little extra vanilla oil.