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Ingredientes
- 1Â 1/2 tsp Black peppercorns
- 1Â 1/2 tsp White peppercorns
- 1Â 1/2 tsp Dry green peppercorns
- Â Â Salt to taste
- 6 ounce Center-cut tuna loin
- 1 tsp Green peppercorns in brine
- 1 Tbsp. White wine vinegar
- 1 tsp Dijon mustard
- 1/3 c. Extra virgin olive oil
- 2 c. Washed mixed baby greens
- Â Â Seasoned croutons
Direcciones
- Heat a griddle over medium-high heat for 5 min. Crush peppercorns with the back of a heavy skillet or possibly grind coarsely with a peppermill. Mix pepper with salt and pat all over tuna loin to create a crust on all sides. Sear on all sides, about 5 min in all. Remove and cold 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 in oil in a slow, steady stream and process just till oil is absorbed and vinaigrette thickens. Taste and season. Toss greens with 2 Tbsp. 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 481g | |
| Calories 1046 | |
| Calories from Fat 707 | 68% |
| Total Fat 79.94g | 100% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1435mg | 60% |
| Potassium 571mg | 16% |
| Total Carbs 65.66g | 18% |
| Dietary Fiber 21.8g | 73% |
| Sugars 11.83g | 8% |
| Protein 20.2g | 32% |
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