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Title: Seared Tuna and Spinach Salad with Warm Pancetta Dressing
Categories: New Text Import
Yield: 1 Servings
| 6 | Whole shallots | |
| Salt and pepper | ||
| 1 | c | Port wine |
| 3 | tb | Olive oil,; in all |
| 8 | oz | Pancetta,; small dice |
| 1 | Bay leaf | |
| 2 | tb | Pommace oil |
| 1 | tb | Rice wine vinegar |
| 1 | ts | Minced garlic |
| 1 | tb | Roughly chopped flat leaf parsley |
| 1/2 | lb | Haricot verte,; cleaned and blanched |
| 4 | (4-ounce) tuna loins | |
| 1/4 | c | Cracked black pepper |
| 1 | (10-ounce) bag of spinach,; cleaned and stemmed. | |
| 1 | tb | 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 Recipe By :ESSENCE OF EMERIL SHOW #EE2420
Posted to MC-Recipe Digest V1 #285
Date: Fri, 8 Nov 1996 08:04:37 -0500