Tuesday, July 31, 2007

Spicy Tuna with Jalapeno Vinaigrette

1/4 cup black pepper
1/4 cup fennel seeds
1/4 cup coriander seeds
1/4 cup cumin
2 tuna fillets(8 ounces each)

Preheat oven to 325. Roast pepper, fennel, and coriander for 15 minutes. Mix with cumin and process all in the food processor until finely ground. Coat tuna with spices and pan sear until Medium rare.

Jalapeno Vinaigrette
1/4 bunch of chives
1/4 bunch of parsley
1/4/ bunch of cilantro
4 seeded jalapenos
2 egg yolks(or Egg beaters if you need pasteurized eggs)
4 ounces rice vinegar
6 ounces of olive oil

For vinaigrette- use a blender and mix egg yolks, cilantro, parsley, chives, seeded jalapenos and rice vinegar. Add 6 ounces of oil, slowly.
Place vinaigrette on platter and place slice tuna on top. Or serve in a bowl on the side.

This was so good and quick to make. It could be an appetizer too. We had lots of the vinaigrette left over, so you could 1/2 the recipe.

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