Recipe - Coriander Tuna Parsnip Puree And 25 Year Old Balsamic Vine

SAUCE
2 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
One half cup Cooked green lentils
One half cup Chopped green onions
One half cup Chopped tomatoes; seeded and
peeled
One half cup Veal stock
Salt and pepper
2 tablespoon 25 year old balsamic vinegar
4 Tuna; (6 ounces) steaks
One fourth cup Olive oil
1 cup Cracked toasted coriander
seed
1 cup Parsnip puree; warm
2 tablespoon Chopped green onions
One half cup Sizzled leeks; (fried
julienne leeks)
Essence

ESSENCE OF EMERIL SHOW#EE2319

For the sauce: In a saute pan, heat the olive oil. When the pan is smoking
hot, saute the shallots and garlic for 30 seconds. Add the lentil, green
onions, and tomatoes. Saute for 1 minute. Season with salt and pepper. Add
the veal stock. Bring the liquid up to a boil and reduce to a simmer.
Simmer for 23 minutes. Stir in the balsamic vinegar. Reseason if needed.
For the tuna. Rub each piece of tuna with 2 tablespoons of olive oil and
season with Essence. Crust the tuna in the coriander. In a saute pan, heat
the olive oil. When the pan is smoking hot, saute the tuna for 23 minutes
on each side for rare. Remove from the heat. Spoon the sauce in the center
of the plate. Mound the parsnip puree in the center of the sauce. Stand the
tuna up in the puree. Drizzle the 25 year old balsamic around the plate.
Garnish with the green onions, leeks and Essence.

Yield: 4 servings

Posted to recipeludigest by molony molony@scsn.net on Mar 04, 1998