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Name: Black Pepper Crusted Tuna Loin
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Rice wine vinegar; 2 lb Bluefin tuna loin; 2 tb Finely-chopped parsley; Sesame oil; to drizzle; 2 tb Julienned pickled ginger; in; 1 c Julienned radicchio; 1 tb Chopped orange zest; 1 c Cracked black pepper; 1/4 c Extra-Virgin Olive Oil; 2 tb Sesame oil; 3 tb olive oil; Juice of one orange; 1 ts Garlic minced; 1/2 c Radish sprouts; 1 c Fried julienne wonton; 2 tb Chopped cilantro; 1/2 c Julienned endive spears; 2 c Arugula; cleaned and stemmed

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INGREDIENTS

2 tb Rice wine vinegar
2 lb Bluefin tuna loin
2 tb Finely-chopped parsley
Sesame oil; to drizzle
2 tb Julienned pickled ginger; in
1 c Julienned radicchio
1 tb Chopped orange zest
1 c Cracked black pepper
1/4 c Extra-Virgin Olive Oil
2 tb Sesame oil
3 tb olive oil
Juice of one orange
1 ts Garlic ; minced
1/2 c Radish sprouts
1 c Fried julienne wonton
2 tb Chopped cilantro
1/2 c Julienned endive spears
2 c Arugula; cleaned and stemmed

INSTRUCTIONS

* 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 - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-02-1997 Recipe by: Emeril Lagasse

NOTES

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Black Pepper Crusted Tuna Loin

2 tb Rice wine vinegar
2 lb Bluefin tuna loin
2 tb Finely-chopped parsley
 Sesame oil; to drizzle
2 tb Julienned pickled ginger; in
1 c Julienned radicchio
1 tb Chopped orange zest
1 c Cracked black pepper
1/4 c Extra-Virgin Olive Oil
2 tb Sesame oil
3 tb olive oil
 Juice of one orange
1 ts Garlic minced
1/2 c Radish sprouts
1 c Fried julienne wonton
2 tb Chopped cilantro
1/2 c Julienned endive spears
2 c Arugula; cleaned and stemmed

* 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 -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-02-1997    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (355g)
Recipe Makes: 4 servings

Calories: 608
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 608

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