SEARED TUNA AND SPINACH SALAD WITH WARM PANCETTA DRESSING

Recipe By :ESSENCE OF EMERIL SHOW #EE2420
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 whole shallots
Salt and pepper
1 cup port wine
3 tablespoons olive oil, — in all
8 ounces pancetta, — small dice
1 bay leaf
2 tablespoons pommace oil
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1 tablespoon roughly chopped flat leaf parsley
1/2 pound haricot verte, — cleaned and blanched
4 (4-ounce) tuna loins
1/4 cup cracked black pepper
1 (10-ounce) bag of spinach, — cleaned and stemmed.
1 tablespoon chopped parsley
Edible flowers
Sprouts

Preheat the oven to 400 degrees. Season the whole shallots with salt and
pepper. Place the shallots in a small shallow baking pan and cover with the
port wine. Roast for about 10-15 minutes or until the shallots are golden
brown. Remove from the oven. Remove the shallots from the liquids and set
aside, reserving the liquid.

In a saut_ pan, heat 1 tablespoon olive oil. When the oil is hot, slowly
render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour
the render pancetta, along with the fat, in a small mixing bowl, whisk in
the pommace oil, rice wine vinegar, reserved liquid from the shallots, the
roasted shallots, garlic, parsley, and haricot verte. Season the dressing
with salt and pepper. Set the dressing aside, in a warm area on the stove.

Season the tuna with salt and cracked black pepper. In a saut_ pan, heat
the remaining 2 tablespoon olive oil. When the oil is hot, sear the tuna
for 2-3 minutes on each side for rare. In a mixing bowl, toss the spinach
with the dressing. Season with salt and pepper. Mound the greens in the
center of the plate. Slice the tuna loin in half and arrange the tuna
against the greens. Garnish with parsley, edible flowers and sprouts.

Yield: 4 servings

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]