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Steve2 in LA

Vodka Vinaigrette (and REC: Seared Peppered-Tuna on Mesclun Greens Salad)


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Joined: Feb 7, 2006

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Posted to Thread #14742 at 6:42 pm on May 9, 2009

Seared, Peppered-Tuna on Mesclun Greens with Vodka-Vinaigrette

¼ cup WHOLE BLACK PEPPERCORNS, crushed w/heavy pan
1½-2 lb piece, ultra-fresh, RAW TUNA (loin, if possible)
1 Tbsp EMERIL’S ESSENCE
8 cups MESCLUN GREENS (a mix of different kinds of regular and exotic greens)
½ tsp SALT
6 turns FRESH GROUND BLACK PEPPER

2 Tbsp minced SHALLOTS
1 tsp minced GARLIC
½ tsp SALT
3 turns FRESH GROUND PEPPER
¼ cup BALSAMIC VINEGAR
3 Tbsp VODKA
1/3 cup OLIVE OIL

Sprinkle the tuna with “essence” and then roll it in the cracked pepper, pressing pepper into all parts of the fish. Heat a large heavy skillet over high until it smokes, about 4 minutes. Add the tuna and sear for 3 minutes on 2 sides, then 2 minutes on the other 2 sides. Remove from skillet and refrigerate at least 2 hours.

Prepare vinaigrette by combining all ingredients and mixing well. To serve, toss the greens with salt, pepper and ¾ cup of vinaigrette and pile dressed greens onto individual plates. Slice the tuna into ¼ to ½ inch slices. Arrange about 4 slices per person onto plate of greens and drizzle with remaining vinaigrette.



Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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