Black Pepper Crusted Tuna Loin

Yield:
4 servings
Ingredients
  • 2 pound bluefin tuna loin
  • Essence, recipe follows
  • 3 tablespoons olive oil
  • 1 cup cracked black pepper
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • Juice of one orange
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped orange zest
  • 1 teaspoon minced garlic
  • 2 cups arugula, cleaned and stemmed
  • 1 cup julienne radicchio
  • 1/2 cup julienne endive spears
  • 1/2 cup radish sprouts
  • 2 tablespoons julienne pickled ginger, in liquid
  • 1 cup fried julienne wonton strips season with Essence
  • Sesame oil to drizzle
  • 2 tablespoons finely chopped parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

Season the tuna loin with 1 tablespoon olive oil and 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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