Black Pepper Crusted Tuna Loin

Ingredients

2 pound bluefin tuna loin
Essence
3 tablespoons olive oil
1 cup cracked black pepper
1/4 cup extra-virgin olive oil
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
Juice of one orange
2 tablespoons chopped cilantro
1 tablespoon chopped orange zest
1 teaspoon minced garlic
2 cups arugula, cleaned and stemmed
1 cup julienne radicchio
1/2 cup julienne endive spears
1/2 cup radish sprouts
2 tablespoons julienne pickled ginger, in liquid
1 cup fried julienne wonton strips season with Essence
Sesame oil to drizzle
2 tablespoons finely chopped parsley

Instructions

Season the tuna loin with 1 tablespoon olive oil and Essence. Completely crust the whole loin with the cracked black pepper. In a large sautÈ pan, heat the olive oil. When the oil is hot, sear the loin for 2 minutes on all sides. Remove from the heat and set aside. In a small mixing bowl, whisk the extra-virgin olive oil, sesame oil, rice wine vinegar and orange juice together. Add the cilantro, orange zest and garlic. Season with salt and pepper. In a mixing bowl, combine the arugula, radicchio, endive and radish sprouts together. Toss the greens with the vinaigrette. Season with salt and pepper. Slice the tuna loin into 2 inch slices. On an over-sized platter, mound the greens in the center of the platter. Arrange the tuna around the greens. Sprinkle the fried wontons around the tuna. Garnish with the pickled ginger, drizzle of sesame oil and parsley.

Yield: 4 servings