Recipe - Black Pepper Crusted Tuna Loin

2 pound Bluefin tuna loin
Emeril's Essence; see * Note
3 tablespoon Olive oil
1 cup Cracked black pepper
One fourth cup Extravirgin olive oil
2 tablespoon Sesame oil
2 tablespoon Rice wine vinegar
Juice of one orange
2 tablespoon Chopped cilantro
1 tablespoon Chopped orange zest
1 teaspoon Minced garlic
2 cup Arugula; cleaned and stemmed
1 cup Julienned radicchio
One half cup Julienned endive spears
One half cup Radish sprouts
2 tablespoon Julienned pickled ginger; in
liquid
1 cup Fried julienne wonton
strips; seasoned with
Emeril's Essence
Sesame oil; to drizzle
2 tablespoon Finelychopped parsley

* Note: See the "Emeril's Essence Information" recipe which is
included in this collection.

Season the tuna loin with 1 tablespoon olive oil and Emeril's Essence.
Completely crust the whole loin with the cracked black pepper. In a
large saute pan, heat the olive oil. When the oil is hot, sear the
loin for 2 minutes on all sides. Remove from the heat and set aside.
In a small mixing bowl, whisk the extravirgin olive oil, sesame oil,
rice wine vinegar and orange juice together. Add the cilantro, orange
zest and garlic. Season with salt and pepper. In a mixing bowl,
combine the arugula, radicchio, endive and radish sprouts together.
Toss the greens with the vinaigrette. Season with salt and pepper.
Slice the tuna loin into 2 inch slices. On an oversized 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.
This recipe yields 4