Spicy Seared Tuna with Red Bean Sauce and Fried Herb Salad

Yield:
4 servings
Ingredients
  • 11/4 cup small onion, finely chopped
  • 1/2 cup green onion, finely chopped
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon allspice
  • 4 to 6 jalapenos, finely chopped
  • 1 tablespoon Essence, recipe follows
  • 4 (6-ounce) tuna steaks
  • 4 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1 cup dried red kidney beans, soaked overnight and drained
  • 1/4 cup fresh cilantro
  • 4 cups chicken stock
  • 1 cup fresh herb salad (chervil sprigs, basil leaves, tarragon leaves, parsley)
  • 2 (2-ounce ) fried rice cakes
  • Long chives
  • 2 tablespoons chopped chives
  • 1 tablespoon brunoise yellow peppers
  • 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

Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Season with salt and black pepper. Brush each steak with 1 tablespoon olive oil. Rub the paste completely over each steak. In a sauce pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for 2 hours or until the beans are fork tender. Using a hand-held blender, puree the sauce until smooth. Season with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for 30 seconds and remove from the fryer. Place on a paper-lined plate and season with salt and pepper. Spoon the sauce in the center of the plate. Place the rice cakes against each other in the center of the sauce. Lay the steak against the rice cakes. Garnish with fried herb salad, long chives, chopped chives, yellow peppers, and Essence.

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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