*  Exported from  MasterCook II  *
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2420
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        6  whole         shallots
                         Salt and pepper
        1  cup           port wine
        3  tablespoons   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    roughly chopped flat leaf parsley
      1/2  pound         haricot verte, -- cleaned and blanched
        4  (4-ounce)     tuna loins
      1/4  cup           cracked black pepper
        1  (10-ounce)    bag of spinach, -- cleaned and stemmed.
        1  tablespoon    chopped parsley
                         Edible flowers
 Preheat the oven to 400 degrees. 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 saut_ 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 saut_ 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.
 Yield: 4 servings
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