Planet Green
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Yield: 2 to 4 servings
Ingredients:
2 1-pound pieces tuna loin
2 teaspoons sesame oil
1 teaspoon salt, or to taste
1⁄4 teaspoon fresh ground black pepper
Method:
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
Yield: 4-6 Servings
Ingredients:
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
Method:
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.
This recipe was featured on the Packing a Punch Episode of Emeril Green.
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