Email to mhudgins@q.com      

Black Pepper Tuna on Crisp Vegetables W Ginger & Soy Sauce Vinaigrette

Source of Recipe

Suzie


List of Ingredients

Black Pepper Tuna on Crisp Vegetables W Ginger & Soy Sauce Vinaigrette


1 to 1 1/4 lb tuna fillet (not more than 6 inches wide),
visible fat removed
2 Tbsp whole black peppercorns, crushed
1 Tbsp grated ginger root
1/4 cup balsamic vinegar
3 tablespoons soy sauce (may substitute low-sodium soy sauce)
1 teaspoon honey
Freshly ground black pepper
1 cup peanut oil
1/2 bunch watercress, stemmed
1/2 cup peeled, seedless cucumber,ut in julienne (very thin strips)
1/2 cup julienne peeled carrot
1/2 cup julienne peeled jicama
1 plum tomato, seeded and diced




Recipe

Cut the tuna lengthwise into 3 or 4 logs that are 1 1/2 to 2 inches wide by about 4 inches long (depending on the shape of the loin, the logs might be three-sided or four-sided). Dip logs in the crushed black pepper (there will be some left over) and wrap them in separate pieces of foil, twisting the ends to close. Set aside.

In a small bowl, combine the ginger, balsamic vinegar, soy sauce, honey and black pepper to taste, whisking to blend. Slowly add the oil, whisking until it thickens. Set aside.

Place a cast-iron or heavy skillet over high heat until it is practically smoking. Add the tuna packets and cook for 3 or 4 minutes (1 minute per side). Discard the foil and cut the tuna logs into 1/4-inch slices.

Make a ring of watercress on each plate or platter and arrange a mixture of the vegetables in themddle. Drizzle with some vinaigrette. Fan the tuna pieces on the vegetables and drizzle with more vinaigrette. Sprinkle the diced tomato on top.

6 servings


Nutrition:
220 Calories, 10g Fat, 2g Saturated Fat, 34mg Cholesterol,
118mg Sdium, 13g Carbs, 6g Dietary Fiber, 19g Protein- 13g Carbs, 6g Fiber