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Name: Spicy Tuna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ounces white pepper; 2 ounces black pepper; 2 ounces fennel seeds; 2 ounces coriander seeds; 2 ounces ground cumin; 2 tuna fillets (8oz ea); 4 egg yolks; 1/4 bunch cilantro; 1/4 bunch chives; 1/4 bunch parsley; 4 seeded jalapenos; 8 ounces mirin(rice vinegar); 12 ounces olive oil; 3 roasted red peppers; 1 whole cucumber finely sliced

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INGREDIENTS

2 ounces white pepper
2 ounces black pepper
2 ounces fennel seeds
2 ounces coriander seeds
2 ounces ground cumin
2 tuna fillets (8oz ea)
4 egg yolks
1/4 bunch cilantro
1/4 bunch chives
1/4 bunch parsley
4 seeded jalapenos
8 ounces mirin(rice vinegar)
12 ounces olive oil
3 roasted red peppers
1 whole cucumber ; finely sliced

Servings

INSTRUCTIONS

Directions:

Preheat the oven to 325.

Roast the white pepper, black pepper, fennel, and coriander for 15 minutes.

Mix with the cumin and process all of the spices in a blender until finely ground.

Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside.

In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin. Slowly add 6 ounces of oil to emulsify.

In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers. Emulsify with the remaining oil.

Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices.

Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter cup of liquid egg substitute is the equivalent of one whole egg.

NOTES

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Spicy Tuna

2 ounces white pepper
2 ounces black pepper
2 ounces fennel seeds
2 ounces coriander seeds
2 ounces ground cumin
2 tuna fillets (8oz ea)
4 egg yolks
1/4 bunch cilantro
1/4 bunch chives
1/4 bunch parsley
4 seeded jalapenos
8 ounces mirin(rice vinegar)
12 ounces olive oil
3 roasted red peppers
1 whole cucumber finely sliced

Directions:

Preheat the oven to 325.
Roast the white pepper, black pepper, fennel, and coriander for 15 minutes.
Mix with the cumin and process all of the spices in a blender until finely ground.
Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside.
In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin. Slowly add 6 ounces of oil to emulsify.
In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers. Emulsify with the remaining oil.
Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices.
Since eggs are un-pasteurized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter cup of liquid egg substitute is the equivalent of one whole egg.

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Nutrition

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Serving Size: 1 Serving (396g)
Recipe Makes: 4 Servings

Calories: 1062
Calories from Fat: 888 (84%)

Amt Per Serving		% DV

	Total Fat 98.6g	132 %
	Saturated Fat 14.1g	71 %
	Monounsaturated Fat 69.7g
	Polyunsanturated Fat 11g
Cholesterol 209.8mg		65 %
Sodium 69.6mg		2 %
Potassium 1359.5mg		36 %
Total Carbohydrate 48.7g		14 %
	Dietary Fiber 22.9g	92 %
	Sugars, other 25.8g
Protein 13.7g		20 %
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: 1062

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