Photo: Tuna with Tomato Escabeche Recipe
Ingredients
- 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.
Directions
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):
- 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
Combine all ingredients thoroughly.
Yield: 2/3 cup
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