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  • 6 whole shallots
  • salt and pepper
  • 1 cup port wine
  • 3 tablespoon olive oil, in all
  • 8 ounces pancetta, small dice
  • 1 bay leaf
  • 2 tablespoons pommace oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon rough chopped flat leaf parsley
  • 1/2 pound haricot verte, cleaned and blanched
  • 4 each (4 ounce) tuna loin-Chef only needs 2 loins
  • 1/4 cup cracked black pepper
  • 1 (10 ounce) bag of spinach, cleaned and stemmed
  • 1 tablespoon chopped parsley
  • edible flowers
  • sprouts


  • Preheat the oven to 400ø F. Season the whole shallots with salt and pepper. Place the shallots in a small shallow baking pan and cover with the port wine. Roast for about 10-15 minutes or until the shallots are golden brown. Remove from the oven. Remove the shallots from the liquids and set aside, reserving the liquid. In a sauté pan, heat 1 tablespoon olive oil. When the oil is hot, slowly render the pancetta with the bay leaf, until crispy, about 10 minutes. Pour the render pancetta, along with the fat, in a small mixing bowl, whisk in the pommace oil, rice wine vinegar, reserved liquid from the shallots, the roasted shallots, garlic, parsley, and haricot verte. Season the dressing with salt and pepper. Set the dressing aside, in a warm area on the stove. Season the tuna with salt and cracked black pepper. In a sauté pan, heat the remaining 2 tablespoon olive oil. When the oil is hot, sear the tuna for 2-3 minutes on each side for rare. In a mixing bowl, toss the spinach with the dressing. Season with salt and pepper. Mound the greens in the center of the plate. Slice the tuna loin in half and arrange the tuna against the greens. Garnish with parsley, edible flowers and sprouts.
  • Yields: 4 servings