Tuna with Tomato Escabeche

• 1 (2-inch) tuna steak
• Essence, recipe follows
• 2 teaspoons olive oil
• 1 tomato, finely chopped
• 1/2 cup finely chopped onion
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1/2 cup finely chopped red peppers
• 1/4 cup finely chopped jalapenos
• Salt and pepper
• Homemade croutons- 1 French baguette, sliced 1/2-inch thick and lightly toasted in the oven.
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Heat skillet until hot.
2. Season tuna with Essence.
3. Place tuna in skillet and drizzle top with olive oil.
4. Sear the tuna for 1 minute on each side.
5. Remove from skillet and place on a cutting board.
6. For the escabeche, in a bowl mix together the tomato and onion.
7. Then add the lemon and lime juice.
8. Mix well, and add jalapeno and salt and pepper to taste.
9. Slice 3 pieces of tuna and place on a serving plate and top with croutons.
10. Chop the remaining tuna into 1/2-inch pieces and add to the escabeche.
11. Mound remaining escabeche on to the serving plate.
12. Serve immediately.
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup

tuna steak, olive oil, tomato, onion, lemon juice, lime juice, red peppers, jalapenos, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tuna-with-tomato-escabeche-recipe.html (may not work)