Spicy Tuna - South Beach Diet Recipe (Phase 2)
2 ounces white pepper
2 ounces black pepper
2 ounces fennel seeds
2 ounces coriander seeds
2 ounces ground cumin
2 tuna fillets (8 ounces each)
4 egg yolks
¼ bunch cilantro
¼ bunch chives
¼ bunch parsley
4 seeded jalapenos (wear plastic gloves when handling)
8 ounces mirin (rice vinegar)
12 ounces olive oil
3 roasted red peppers
1 cucumber, finely sliced
Preheat the oven to 325. Roast the white pepper, black pepper, fennel, and coriander for 15 minutes. Mix with the cumin and process all of the spices in a blender until finely ground.
Coat the tuna with the roasted spices, and pan sear until medium-rare. Set aside.
In a blender, make jalapeno vinaigrette by mixing 2 of the egg yolks with the cilantro, chives, parsley, and jalapenos and 4 ounces of the mirin. Slowly add 6 ounces of oil to emulsify.
In a blender, make a roasted red pepper vinaigrette by mixing the remaining 2 egg yolks with the remaining 4 ounces of rice vinegar and the roasted red peppers. Emulsify with the remaining oil.
Place the Jalapeno vinaigrette and the roasted red pepper vinaigrette on each half of a large platter. Slice the tuna and place on top of the vinaigrettes. Garnish with the cucumber slices.
Since eggs are un-pasturized, you may want to substitute a liquid pasteurized egg product (like Egg Beaters). One-quarter cup of liquid egg substitute is the equivalent of one whole egg.
Serves 4