Seared Peppered Tuna With Vodka Vinaigrette Dressed Greens And Purple Jasmine Rice

Ah, what better way to make Monday merry than to have some Vodka on the menu? On the food?

I’m all for it.

Seared tuna is so good and especially delicious with the peppery coating. It makes the perfect light meal when served atop a bed of salad greens….dressed in that vodka.

The purple jasmine rice makes a fun side dish, especially when molded in small timbales.

Dinner is served.

Seared Peppered Tuna With Vodka Vinaigrette Dressed Greens And Purple Jasmine Rice

Ingredients:

1/4 cup whole black peppercorns
1 top-quality end loin yellowfin tuna (about 1 1/2 to 2 pounds)
1 tablespoon Creole Seasoning
1 1/4 cups Vodka Vinaigrette (recipe follows)
8 cups assorted greens (combine Bibb, mache, arugula, frisée, radicchio, red oak, or other salad greens)
1/2 teaspoon salt
Freshly ground black pepper
Purple jasmine rice (prepared according to package directions)

Directions:

1. Spread the peppercorns on a work surface and coarsely crack by crushing with a heavy skillet.

2. Sprinkle tuna with the Creole Seasoning and then roll it in the cracked pepper.

3. Heat a large heavy dry skillet over high heat until very hot and smoking, for about 4 minutes. Add the tuna and sear for 3 minutes on each side.

4. Prepare the Vodka Vinaigrette.

5. Toss the greens with the salt, pepper, and 3/4 cup of the vinaigrette.

6. Pack some cooked rice into a small timbale.

7. To serve, use a sharp knife to slice the tuna. Heap some salad greens in the center of each plate. Place a few slices of tuna around each salad. Unmold a rice onto side of plate. Drizzle some of the remaining vinaigrette over all.

Vodka Vinaigrette

Ingredients:

2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup balsamic vinegar
3 tablespoons vodka
2/3 cup olive oil

Directions:

1. Combine all of the ingredients in a small bowl and whisk until blended. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Whisk before serving.

Yield: 1 1/4 cup

Recipe slightly adapted from Emeril’s New New Orleans Cooking


Since we are dressing up Monday with something as fun as a Vodka Vinaigrette, the music must be fast and fun, to.

Stabbing guitar and fluid harmonies. Perfect.

I’m not exactly sure what is going on in the song, but I want to hear King Of Rome loud.

Right now.

“With both hands by my side
You’d take me for anything
So why did you hide?
And when I lay down low
And feel like I’m in control,
It damages everything
You’d better go.

And I feel
Like a carnivore,
But I do
Think you’re pitiful.”

Goldheart Assembly-King Of Rome

Check out Goldheart Assembly on the band’s Website. You can buy their music here.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Main Courses, Seafood, Side Dish and tagged . Bookmark the permalink.

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