Seared Tuna with Napa Cabbage and Carrot Salad with Fried Wontons (Emeril Lagasse) Recipe
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Ingredients:
- emeril's asian essence, for seasoning
- 2 cups julienned napa cabbage
- 1 cup julienned carrot
- 1/2 cup julienned scallion
- seaweed salad, for garnish , optional
Directions:
- Season the loin with Asian Essence. Completely coat the entire tuna loin with the salt and cracked black pepper. Pour some ponzu and sesame oil onto a shallow bowl, and dip the loin in to coat. Then, dip loin into sesame seeds to coat. In a saute pan, heat the canola oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices.
- For the salad: Toss together all ingredients in a large bowl and dress lightly. Fry the wontons and toss in at the very end.
- To serve: Place salad on the bottom of the plate, top with sliced tuna and sprinkle with remaining dressing. Seaweed salad, for garnish, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.02 Kcal (1432 kJ) | ||
| Calories from fat | 221.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.62g | 38% | |
|---|---|---|---|
| Cholesterol | 28.72mg | 10% | |
| Sodium | 396.88mg | 17% | |
| Potassium | 151.61mg | 3% | |
| Total Carbs | 6.75g | 2% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 24.85g | 50% | |
| Iron | 4mg | 22% | |
| Calcium | 247.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 273.81 Kcal (1146 kJ) | ||
| Calories from fat | 177.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.71g | 38% | |
|---|---|---|---|
| Cholesterol | 22.99mg | 10% | |
| Sodium | 317.73mg | 17% | |
| Potassium | 121.38mg | 3% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 2.67g | 13% | |
| Protein | 19.89g | 50% | |
| Iron | 3.2mg | 22% | |
| Calcium | 198.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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