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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|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.
Calories per serving: 1062
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