- 3 tuna steaks, each about 8 ounces and 1-inch thick
- Essence, recipe follows
- Freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound red potatoes, scrubbed and cut crosswise into 1/4-inch thick slices
- 6 ounces haricots verts, or small, thin green beans, ends trimmed
- 1 small head romaine or Bibb lettuce, rinsed and patted dry, and torn into bite sized pieces
- 1 pound Roma tomatoes, cut into 1-inch cubes
- 4 hard boiled large eggs, peeled and sliced into thin rounds
- 1/2 cup halved and seeded black brine-cured olives
- 1/2 cup halved and seeded green brine-cured olives
- Anchovy Dressing, recipe follows
- 1 tablespoon small capers, drained
- Chopped assorted soft herbs, such as parsley, basil, chives, as garnish
Lightly season the tuna on both sides with Essence, salt and pepper.
In a large skillet, heat the oil over high heat. Add the tuna and cook on both sides until seared and medium inside, 3 to 4 minutes per side. (Alternatively, grill the tuna until medium.) Place on a plate, let cool, then refrigerate until chilled, 2 to 4 hours.
Bring 2 medium pots of salted water to a boil. Add the potatoes to 1 pot and blanch until just tender, 3 to 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
Add the green beans to the other pot and blanch until tender, about 4 minutes. Drain in a colander and shock in an ice bath. Drain well and refrigerate until ready to serve.
In a 3-quart clear glass bowl, arrange the lettuce across the bottom. Top with the chilled potatoes and green beans, then the tomatoes, eggs, and olives. With a fork or your fingers, break the tuna into large bite-sized chunks and arrange over the top of the olives. Drizzle the dressing over the top, garnish with capers and fresh herbs, and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 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 oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 2 anchovy fillets, drained
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped garlic
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 3/4 cup olive oil
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced shallots
- 1 teaspoon Worcestershire Sauce
In a medium bowl, mash the anchovies, salt, pepper, and garlic into a paste with the back of a fork. Add the egg and whisk well to blend. Add the lemon juice and mustard, and whisk well. Add the oils in a steady stream, whisking constantly to form a thick emulsion. Add the shallots and Worcestershire, whisk well, and adjust the seasoning, to taste. Cover and refrigerate until ready to use. (The dressing will keep refrigerated for up to 12 hours.)
Yield: about 1 cup