Tuna with Tomato Escabeche (Emeril Lagasse)

Prep Time: 15 Minutes

Cook Time: 10 Minutes

Ready In: 25 Minutes

Servings: 4

Ingredients:

1 (2-inch) tuna steak

essence, recipe follows

2 teaspoons olive oil

1 tomato, finely chopped

1/2 cup finely chopped onion

2 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

1/2 cup finely chopped red peppers

1/4 cup finely chopped jalapenos

salt and pepper

homemade croutons- 1 french baguette, sliced 1/2-inch thick and lightly toasted in the oven.

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Directions:

1. Heat skillet until hot. Season tuna with Essence. Place tuna in skillet and drizzle top with olive oil. Sear the tuna for 1 minute on each side. Remove from skillet and place on a cutting board. For the escabeche, in a bowl mix together the tomato and onion. Then add the lemon and lime juice. Mix well, and add jalapeno and salt and pepper to taste. Slice 3 pieces of tuna and place on a serving plate and top with croutons. Chop the remaining tuna into 1/2-inch pieces and add to the escabeche. Mound remaining escabeche on to the serving plate. Serve immediately.
2. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup

By RecipeOfHealth.com