* Note: See the "Emerils Essence Information" recipe which is included in this collection. Season the tuna loin with 1 tablespoon olive oil and Emerils Essence. Completely crust the whole loin with the cracked black pepper. In a large saute pan, heat the olive oil. When the oil is hot, sear the loin for 2 minutes on all sides. Remove from the heat and set aside. In a small mixing bowl, whisk the extra-virgin olive oil, sesame oil, rice wine vinegar and orange juice together. Add the cilantro, orange zest and garlic. Season with salt and pepper. In a mixing bowl, combine the arugula, radicchio, endive and radish sprouts together. Toss the greens with the vinaigrette. Season with salt and pepper. Slice the tuna loin into 2 inch slices. On an over-sized platter, mound the greens in the center of the platter. Arrange the tuna around the greens. Sprinkle the fried wontons around the tuna. Garnish with the pickled ginger, drizzle of sesame oil and parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2346 broadcast 06-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 10-02-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 574 (94%)|
|Amt Per Serving||% DV|
|Total Fat 63.8g||85 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 30.6g|
|Polyunsanturated Fat 21.1g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 248.5mg||7 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 7.6g|
|Protein 1.7g||2 %|
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Calories per serving: 608
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