Pepper-crusted tuna loin salad

1 servings

Ingredients

Quantity Ingredient
1½ teaspoon black peppercorns
1½ teaspoon white peppercorns
1½ teaspoon dried green peppercorns
1 salt; to taste
6.00 ounce center-cut tuna loin
1.00 teaspoon green peppercorns in brine
1.00 tablespoon white wine vinegar
1.00 teaspoon dijon mustard
⅓ cup olive oil
2.00 cup washed mixed baby greens
1 seasoned croutons

Directions

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 ½-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@...

08-04-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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