Seared Tuna with Napa Cabbage and Carrot Salad with Fried Wontons

Ingredients

For the Tuna:

• 1 (2-pound) tuna loin
• Emeril's Asian Essence, for seasoning
• Salt freshly ground black pepper
• 1 tablespoon ponzu
• 2 teaspoons sesame oil
• 1 cup black and white sesame seeds

For the Salad:

• 2 cups julienned napa cabbage
• 1 cup julienned carrot
• 1/2 cup julienned scallion
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons chopped peanuts
• 1 package wontons, fried in large pieces

For the dressing:

• 1 tablespoon ponzu
• 2 teaspoons sesame oil
• 2 teaspoons mixed black and white sesame seeds
• 1 tablespoon canola oil
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• Seaweed salad, for garnish, optional

Directions

Season the loin with Asian Essence. Completely coat the entire tuna loin with the salt and cracked black pepper. Pour some ponzu and sesame oil onto a shallow bowl, and dip the loin in to coat. Then, dip loin into sesame seeds to coat. In a saute pan, heat the canola oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices.

For the salad: Toss together all ingredients in a large bowl and dress lightly. Fry the wontons and toss in at the very end.

To serve: Place salad on the bottom of the plate, top with sliced tuna and sprinkle with remaining dressing. Seaweed salad, for garnish, if desired.