Title: Coriander tuna , parsnip puree and 25 year old balsamic v
 Categories: None
      Yield: 1 Servings
 
---------------------------SAUCE--------------------------------
      2 tb Olive oil
      2 tb Minced shallots
      1 tb Minced garlic
    1/2 c  Cooked green lentils
    1/2 c  Chopped green onions
    1/2 c  Chopped tomatoes; seeded and
           -peeled
    1/2 c  Veal stock
           Salt and pepper
      2 tb 25 year old balsamic vinegar
      4    Tuna; (6 ounces) steaks
    1/4 c  Olive oil
      1 c  Cracked toasted coriander
           -seed
      1 c  Parsnip puree; warm
      2 tb Chopped green onions
    1/2 c  Sizzled leeks; (fried
           -julienne leeks)
           Essence
   
  For the sauce: In a saute pan, heat the olive oil. When the pan is
  smoking hot, saute the shallots and garlic for 30 seconds. Add the
  lentil, green onions, and tomatoes. Saute for 1 minute. Season with
  salt and pepper. Add the veal stock. Bring the liquid up to a boil
  and reduce to a simmer. Simmer for 2-3 minutes. Stir in the balsamic
  vinegar. Reseason if needed. For the tuna. Rub each piece of tuna
  with 2 tablespoons of olive oil and season with Essence. Crust the
  tuna in the coriander. In a saute pan, heat the olive oil. When the
  pan is smoking hot, saute the tuna for 2-3 minutes on each side for
  rare. Remove from the heat. Spoon the sauce in the center of the
  plate. Mound the parsnip puree in the center of the sauce. Stand the
  tuna up in the puree. Drizzle the 25 year old balsamic around the
  plate. Garnish with the green onions, leeks and Essence.
  
  Yield: 4 servings