Black Pepper Crusted Tuna Loin

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.