* Note: See the ?Bayou Blast - Emeril?s Creole Seasoning? recipe which is included in this collection. In a saucepan heat 2 tablespoons of the oil over high heat. Add onions and saute 1 minute. Stir in garlic, tomatoes, olives, anchovies, chopped basil, parsley and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes. Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove saucepan from heat and continue stirring until thoroughly incorporated. In a saute pan heat oil over high heat. Season tuna steaks with salt, pepper and Bayou Blast and sear until well-browned, about 2 minutes per side, turning once. Pour tomato sauce mixture over tuna steaks and bring to a gentle simmer. Continue cooking until tuna is medium-rare, about 5 minutes more. To serve, transfer tuna to 2 heated plates, spoon some sauce over and around steaks and garnish with basil chiffonade. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-055 broadcast 03-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 03-20-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 50 (50%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 13.2mg||0 %|
|Potassium 535.9mg||14 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 8.8g|
|Protein 2.5g||4 %|
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Calories per serving: 100
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