Seared Tuna with Napa Cabbage and Carrot Salad with Fried Wontons (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 (2-pound) tuna loin |
emeril's asian essence, for seasoning |
salt freshly ground black pepper |
1 tablespoon ponzu |
2 teaspoons sesame oil |
1 cup black and white sesame seeds |
2 cups julienned napa cabbage |
1 cup julienned carrot |
1/2 cup julienned scallion |
2 tablespoons chopped cilantro leaves |
2 tablespoons chopped peanuts |
1 package wontons, fried in large pieces |
1 tablespoon ponzu |
2 teaspoons sesame oil |
2 teaspoons mixed black and white sesame seeds |
1 tablespoon canola oil |
2 tablespoons soy sauce |
2 tablespoons rice vinegar |
seaweed salad, for garnish, optional |
Directions:
1. 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.
2. For the salad: Toss together all ingredients in a large bowl and dress lightly. Fry the wontons and toss in at the very end.
3. 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.
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