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Spicy Seared Tuna with Red Bean Sauce and Fried Herb Salad (Emeril Lagasse) Recipe

Spicy Seared Tuna with Red Bean Sauce and Fried Herb Salad (Emeril Lagasse) Recipe

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Spicy Seared Tuna with Red Bean Sauce and Fried Herb Salad (Emeril Lagasse)

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Ingredients

Count

Nutrition

565

Calories

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Ingredients:

Serving

11/4 cup small onion, finely chopped
1/2 cup green onion, finely chopped
2 tsp chopped fresh thyme
1 tsp allspice
4 to 6 jalapenos, finely chopped
1 tbsp essence , recipe follows
4 (6-oz) tuna steaks
4 tbsp olive oil
1 tbsp minced garlic
1 cup dried red kidney beans , soaked overnight and drained
1/4 cup fresh cilantro
4 cups chicken stock
1 cup fresh herb salad ( chervil sprigs, basil leaves , tarragon leaves, parsley)
2 (2-oz ) fried rice cakes
long chives
2 tbsp chopped chives
1 tbsp brunoise yellow peppers
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the fryer. In a food processor, puree 2/3 cup chopped onion, green onions, thyme leaves, allspice, 4 jalapenos and Essence to make a paste. Season with salt and black pepper. Brush each steak with 1 tablespoon olive oil. Rub the paste completely over each steak. In a sauce pot, heat 1 tablespoon olive oil, when the oil is hot, saute the onions, garlic and remaining jalapenos for 1 minute. Add the beans and cilantro. Stir in the chicken stock and bring up to a boil. Reduce to a simmer and cook for 2 hours or until the beans are fork tender. Using a hand-held blender, puree the sauce until smooth. Season with salt and pepper. In a saute pan, heat the remaining olive oil. When the oil is hot, sear the steaks for 2 to 3 minutes on each side for medium-rare. Fry the herbs for 30 seconds and remove from the fryer. Place on a paper-lined plate and season with salt and pepper. Spoon the sauce in the center of the plate. Place the rice cakes against each other in the center of the sauce. Lay the steak against the rice cakes. Garnish with fried herb salad, long chives, chopped chives, yellow peppers, and Essence.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.91 Kcal (2365 kJ)
Calories from fat	180.92 Kcal
		% Daily Value*
Total Fat	20.1g	31%
Cholesterol	21.09mg	7%
Sodium	3925.82mg	164%
Potassium	1431.85mg	30%
Total Carbs	69.67g	23%
Sugars	10.94g	44%
Dietary Fiber	13.56g	54%
Protein	30.71g	61%
Vitamin C	34.4mg	57%
Vitamin A	1.8mg	61%
Iron	46.7mg	259%
Calcium	149.1mg	15%

Amount Per 100 g
Calories	114.76 Kcal (480 kJ)
Calories from fat	36.75 Kcal
		% Daily Value*
Total Fat	4.08g	31%
Cholesterol	4.28mg	7%
Sodium	797.51mg	164%
Potassium	290.87mg	30%
Total Carbs	14.15g	23%
Sugars	2.22g	44%
Dietary Fiber	2.75g	54%
Protein	6.24g	61%
Vitamin C	7mg	57%
Vitamin A	0.4mg	61%
Iron	9.5mg	259%
Calcium	30.3mg	15%

* 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.