Free Recipe Pepper-Crusted Tuna Loin Salad
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Pepper-Crusted Tuna Loin Salad Recipe
1-1/2 ts Black peppercorns
1-1/2 ts White peppercorns
1-1/2 ts Dried green peppercorns
Salt; to taste
6 oz Center-cut tuna loin
1 ts Green peppercorns in brine
1 tb White wine vinegar
1 ts Dijon mustard
1/3 c Olive oil
2 c Washed mixed baby greens
Seasoned croutons
Pepper-Crusted Tuna Loin Salad Preparation
Heat a griddle over medium-high heat for 5 minutes. Crush peppercorns with the back of a heavy skillet or grind coarsely with a peppermill. Mix pepper with salt and pat all over tuna loin to form a crust on all sides. Sear on all sides, about 5 minutes in all. Remove and cool completely. Tuna should be nicely seared on the outside and rare on the inside. In workbowl of a food processor combine green peppercorns, vinegar and mustard. Process to a smooth paste. With motor still running, add oil in a slow, steady stream and process just until oil is absorbed and vinaigrette thickens. Taste and season. Toss greens with 2 tablespoons of dressing and mound on a chilled dinner plate. Slice tuna into 1/2-inch thick slices and top salad. Drizzle with remaining dressing and sprinkle with croutons. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2161 broadcast 07-15-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 08-04-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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