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Add a photoServings: 10
Ingredients
- 1/2 lb Tuna loin see * Note
- 1/2 c. Cracked black pepper
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Wasabi
- 1/4 c. Water
- 10 x Fried celery root chips
- 1/2 c. Small-diced avocado
- 1/2 c. Small-diced tomatoes
- 10 x Fresh cilantro sprigs
- 2 Tbsp. Sesame oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Sniped to 1" chives
- Â Â Black pepper
- 2 Tbsp. Sesame oil to drizzle
Directions
- Season the loin with Emeril's Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute/fry pan, heat the extra virgin olive oil. When the pan is smoking warm, sear the tuna on each side for 2 min for rare. Remove from the pan and slice into 1/4-inch slices.
- In a small bowl combine the wasabi and water together and blend till smooth. In a mixing bowl toss the avocado, tomatoes, cilantro, and sesame oil together. Season with salt and pepper.
- To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 10 servings | |
| Calories 74 | |
| Calories from Fat 62 | 84% |
| Total Fat 6.97g | 9% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.05g | 0% |
| Protein 0.63g | 1% |
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