Tuna of Love

Total Time:
53 min
25 min
28 min

1 serving

  • 2 pounds red bliss potatoes, quartered, blanched
  • 3 tablespoons olive oil, plus 1 tablespoon for sauteing
  • Salt and pepper
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 6 ounce tuna steak
  • 1 ounce sliced foie gras
  • Salt and pepper
  • Essence, recipe follows
  • 1/2 cup sliced shallots
  • 1/2 cup red wine
  • 1/4 cup veal stock
  • 2 tablespoons unsalted butter
  • White pepper
  • 2 grilled green onions, for garnish
  • Emeril's Essence Creole:
  • 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
  • Preheat the grill.

  • Lightly toss the potatoes with olive oil and season with salt and pepper. Place on a roasting pan and roast for 12 to 15 minutes.

  • Place the roasted potatoes in a mixing bowl, add the cream and butter. Mash the potatoes until they are sort of creamy, but not without lumps. Season with salt and pepper.

  • Make a slit on the side of the steak about 2 inches wide. Slide the piece of foie gras into the pocket. Season the tuna with salt, pepper, and Essence and lightly oil the steak to prevent from sticking to the grill. Place on the grill. Grill for about 2 to 3 minutes on each side.

  • In a saute pan, heat 1 tablespoon olive oil, add the shallots and caramelize for 2 to 3 minutes. Add the red wine and reduce by 1/2. Add in the veal stock and simmer 1 to 2 minutes. Stir in butter, and season with salt and white pepper. Remove the steak from the grill.

  • To assemble, place a good amount of the roasted mashed potatoes in the center of the plate and place the tuna right on top. Spoon the sauce around the tuna. Garnish with Essence and grilled green onions.

Emeril's Essence Creole:
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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