Spicy Tuna - South Beach Diet Recipe (Phase 2)

Spicy Tuna - South Beach Diet Recipe (Phase 2) - Free South Beach Diet Recipes - South Beach Diet meal menu plan online

Ingredients: South Beach Diet food list

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

Instructions: South Beach Diet cook book

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