Peppered Tuna w/ Greens and Vodka Vinaigrette
Makes 4 servings

1/4 cup black peppercorns, cracked
1 end loin yellowfish tuna (1 ½ to 2 lbs)
1 TB Creole seasoning
1 ¼ cup Vodka Vinaigrette
8 cups assorted greens
Salt and Pepper to taste

Directions:
Sprinkle tuna w/ Creole seasoning and roll it in cracked pepper, using your hands to press the pepper into and all over the loin including the end.
Heat a large heavy dry skillet over high heat until very hot and smoking, for about 4 minutes. Add tuna and sear for 3 minutes on both sides, and then 2 minutes on each of the remaining sides. Remove tuna and refrigerate for 2 hours.
Prepare the Vodka Vinaigrette. Toss the greens w/ the salt, pepper, and ¾ cup of the vinaigrette.
Slice tuna into ¼-1/2 inch rounds. Place 2 cups salad in the center of the plate, surround with tuna pieces, and drizzle w/ remaining vinaigrette.

Vodka Vinaigrette
2 TB minced shallots
1 teaspoon minced garlic
½ teaspoon salt
3 turns freshly ground pepper
¼ cup balsamic vinegar
3 TB vodka
2/3 cup olive oil

Combine all ingredients in small bowl and whisk until blended. Serve immediately, or store for up to 2 days in the refrigerator.