TLC Cooking "Emeril's Grilled Tuna with Chickpea Salad"

Emeril's Grilled Tuna with Chickpea Salad

YIELD 2 to 4 servings

INGREDIENTS

Grilled Tuna:
2 1‑pound	pieces tuna loin
2 teaspoons	sesame oil
1 teaspoon	salt, or to taste
1?4 teaspoon	fresh ground black pepper
Chickpea Salad:
2	cans chickpeas, drained and rinsed briefly under cool running water
1?4 cup	finely chopped roasted red peppers
1?2 cup	finely chopped red onion
1?4 cup	chopped fresh parsley
3 tablespoons	small diced pitted green olives, such as Cerignola
1	clove garlic, minced
1?4 teaspoon	dried oregano
3?4 teaspoon	sea salt
1?2 teaspoon	crushed red pepper
6 tablespoons	lemon juice
1?2 teaspoon	finely grated lemon zest
1?2 cup	olive oil
1 cup	crumbled sheep?s milk feta
Lettuce leaves and tomato slices for garnish

PREPARATION:

Grilled Tuna:

Season the tuna with the salt and pepper. Rub on all sides with the sesame oil. Place on a hot grill pan or griddle and sear on all sides, about 8 minutes total. The outside should be seared, but the inside should be rare.
Remove tuna from the heat and set aside to rest briefly. Slice on an angle and serve.

Chickpea Salad:

In a large bowl, combine the chickpeas with the roasted red peppers, red onion, parsley, olives, garlic, oregano, sea salt, crushed red pepper, lemon juice, lemon zest, and the olive oil. Add the feta and stir gently to combine. Allow the chickpeas to marinate for at least one hour or refrigerate up to overnight, stirring occasionally.
Line a serving platter with the lettuce and tomato and spoon the chickpea salad over the leaves.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Packing a Punch Episode of Emeril Green.
Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Fish

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