Title: Pepper-Crusted Tuna Loin Salad
Categories: Essnce08
Yield: 1 servings

1 1/2 ts Black peppercorns
1 1/2 ts White peppercorns
1 1/2 ts Dried green peppercorns
Salt; to taste
6 oz Center-cut tuna loin
1 ts Green peppercorns in brine
1 tb White wine vinegar
1 ts Dijon mustard
1/3 c Olive oil
2 c Washed mixed baby greens
Seasoned croutons

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 1/2-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 - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

08-04-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.