Ingredients Jump to Instructions ↓

  1. 2 pound bluefin tuna loin Essence, recipe follows

  2. 3 tablespoons olive oil

  3. 1 cup cracked black pepper

  4. 1/4 cup extra-virgin olive oil

  5. 2 tablespoons sesame oil

  6. 2 tablespoons rice wine vinegar Juice of one orange

  7. 2 tablespoons chopped cilantro

  8. 1 tablespoon chopped orange zest

  9. 1 teaspoon minced garlic

  10. 2 cups arugula , cleaned and stemmed

  11. 1 cup julienne radicchio

  12. 1/2 cup julienne endive spears

  13. 1/2 cup radish sprouts

  14. 2 tablespoons julienne pickled ginger, in liquid

  15. 1 cup fried julienne wonton strips season with Essence Sesame oil to drizzle

  16. 2 tablespoons finely chopped parsley

  17. 2 1/2 tablespoons paprika

  18. 2 tablespoons salt

  19. 2 tablespoons garlic powder

  20. 1 tablespoon black pepper

  21. 1 tablespoon onion powder

  22. 1 tablespoon cayenne pepper

  23. 1 tablespoon dried leaf oregano

  24. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season the tuna loin with 1 tablespoon olive oil and 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. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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