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Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped shallots
- 1 Tbsp. Chopped garlic
- 1/2 c. Cooked green lentils
- 1/2 c. Minced green onions
- 1/2 c. Peeled, seeded, minced tomatoes
- 1/2 c. Veal stock Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Balsamic vinegar - 25 years old
- 4 x Tuna steaks - (6 ounce ea)
- 1/4 c. Extra virgin olive oil see * Note
- 1 c. Cracked toasted coriander seed
- 1 c. Parsnip puree hot
- 2 Tbsp. Minced green onions
- 1/2 c. Sizzled leeks (fried julienne leeks)
Direcciones
- For the sauce, in a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the shallots and garlic for 30 seconds. Add in the lentils, green onions, and tomatoes. Saute/fry for 1 minute. Season with salt and pepper. Add in the veal stock. Bring the liquid up to a boil and reduce to a simmer. Simmer for 2 to 3 min. Stir in the balsamic vinegar. Re-season if needed.
- For the tuna, rub each piece of tuna with 2 Tbsp. of extra virgin olive oil and season with Emeril's Essence. Crust the tuna in the coriander. In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, saute/fry the tuna for 2 to 3 min on each side for rare. Remove from the heat.
- Spoon the sauce in the center of the plate. Mound the parsnip puree in the center of the sauce. Stand the tuna up in the puree. Drizzle the 25 year old balsamic around the plate. Garnish with the green onions, sizzled leeks and Essence.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Coriander Tuna, Parsnip Puree And 25 Year Old Balsamic Vinegar".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 344 | |
| Calories from Fat 212 | 62% |
| Total Fat 24.13g | 30% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 595mg | 17% |
| Total Carbs 29.89g | 8% |
| Dietary Fiber 16.3g | 54% |
| Sugars 2.49g | 2% |
| Protein 9.35g | 15% |
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