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  • Black Pepper Crusted Tuna Loin

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    Black Pepper Crusted Tuna Loin
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Bluefin tuna loin see * Note
    • 3 Tbsp. Extra virgin olive oil
    • 1 c. Cracked black pepper
    • 1/4 c. Extra-virgin extra virgin olive oil
    • 2 Tbsp. Sesame oil
    • 2 Tbsp. Rice wine vinegar Juice of one orange
    • 2 Tbsp. Minced cilantro
    • 1 Tbsp. Minced orange zest
    • 1 tsp Chopped garlic
    • 2 c. Arugula cleaned and stemmed
    • 1 c. Julienned radicchio
    • 1/2 c. Julienned endive spears
    • 1/2 c. Radish sprouts
    • 2 Tbsp. Julienned pickled ginger, in liquid
    • 1 c. Fried julienne wonton strips seasoned with Sesame oil to drizzle
    • 2 Tbsp. Finely-minced parsley

    Directions

    1. Season the tuna loin with 1 Tbsp. extra virgin olive oil and Emeril's Essence. Completely crust the whole loin with the cracked black pepper. In a large saute/fry pan, heat the extra virgin olive oil. When the oil is warm, sear the loin for 2 min on all sides. Remove from the heat and set aside.
    2. In a small mixing bowl, whisk the extra-virgin extra virgin olive oil, sesame oil, rice wine vinegar and orange juice together. Add in the cilantro, orange zest and garlic. Season with salt and pepper.
    3. In a mixing bowl, combine the arugula, radicchio, endive and radish sprouts together. Toss the greens with the vinaigrette. Season with salt and pepper.
    4. 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.
    5. This recipe yields 4 servings.

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