Instructions: 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 lentils, 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 to 3 minutes. Stir in the balsamic vinegar. Re-season if needed.

For the tuna, rub each piece of tuna with 2 tablespoons of olive oil and season with Emerils 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 to 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, sizzled leeks and Essence.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Coriander Tuna, Parsnip Puree And 25 Year Old Balsamic Vinegar".

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