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Pepper Seared Tuna With Wasabi And Fried Celery Root Chips

  • Yield: 10 servings


  • 1/2 pound tuna loin
  • 1/2 cup cracked black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon wasabi
  • 1/4 cup water
  • 10 fried celery root chips
  • 1/2 cup small diced avocado
  • 1/2 cup small diced tomatoes
  • 10 fresh cilantro sprigs
  • 2 tablespoons sesame oil
  • Salt and pepper
  • 2 tablespoons sniped 1-inch chives
  • Black pepper
  • 2 tablespoons sesame oil to drizzle


  • Season the loin with Essence. Completely coat the entire tuna loin with the cracked black pepper. In a saute pan, heat the olive oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices.
  • In a small bowl combine the wasabi and water together and blend until smooth. In a mixing bowl toss the avocado, tomatoes, cilantro, and sesame oil together. Season with salt and pepper.
  • To assemble, place one to two slices of the tuna on the celery root chip. Dab a small amount of the wasabi on top of the tuna. Top each chip with the avocado and tomato salad. Garnish with chives, black pepper, and a drizzle of sesame oil.