Tuna with Tomato Escabeche

Total Time:
25 min
15 min
10 min

4 servings

  • 1 (2-inch) tuna steak
  • Essence, recipe follows
  • 2 teaspoons olive oil
  • 1 tomato, finely chopped
  • 1/2 cup finely chopped onion
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1/2 cup finely chopped red peppers
  • 1/4 cup finely chopped jalapenos
  • Salt and pepper
  • Homemade croutons- 1 French baguette, sliced 1/2-inch thick and lightly toasted in the oven.
  • 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
  • Heat skillet until hot. Season tuna with Essence. Place tuna in skillet and drizzle top with olive oil. Sear the tuna for 1 minute on each side. Remove from skillet and place on a cutting board. For the escabeche, in a bowl mix together the tomato and onion. Then add the lemon and lime juice. Mix well, and add jalapeno and salt and pepper to taste. Slice 3 pieces of tuna and place on a serving plate and top with croutons. Chop the remaining tuna into 1/2-inch pieces and add to the escabeche. Mound remaining escabeche on to the serving plate. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

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