Ingredients
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup cooked green lentils
- 1/2 cup chopped green onions
- 1/2 cup chopped tomatoes, seeded and peeled
- 1/2 cup veal stock
- Salt and pepper
- 2 tablespoons 25 year old balsamic vinegar
- 4 (6 ounces) tuna steaks
- 1/4 cup olive oil
- 1 cup cracked toasted coriander seed
- 1 cup parsnip puree, warm
- 2 tablespoons chopped green onions
- 1/2 cup sizzled leeks (fried julienne leeks)
- Essence, recipe follows
Directions
For the sauce: In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 30 seconds. Add the lentil, green onions, and tomatoes. Saute for 1 minute. Season with salt and pepper. Add the veal stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2-3 minutes. Stir in the balsamic vinegar. Reseason if needed. For the tuna. Rub each piece of tuna with 2 tablespoons of olive oil and season with Essence. Crust the tuna in the coriander. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the tuna for 2-3 minutes on each side for rare. Remove from the heat. Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate. Garnish with the green onions, leeks and Essence.
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
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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