|
|
| Big Eye Tuna Eggs & Potato Salad, Caper Vinaigrette, Black Olive, Sorrel |
|
 |
| Ingredients |
5 ea Tuna pieces, cut into 1/2” cubes
2 tbsp Caper Vinaigrette (recipe included)
2 tsp Black Olives (recipe included)
1 ea Fingerling Potato, boiled and sliced thin
into rings (5 slices)
2 tsp hard boiled Egg, chopped
Fleur de Sel
Sorrel Leaves
|
|
|
|
|
| Ingredients for Caper Vinaigrette |
1 cup Parsley Leaves, packed
4 tbsp Capers, drained
2 tbsp Shallots, chopped
2 tbsp Lemon Juice
1/2 cup Extra Virgin Olive Oil
Salt & Pepper, to taste
[Combine all ingredients in a blender.
Blend smooth, reserve chilled.]
|
| Ingredients for Black Olives |
1/4 cup Moroccan Black Olives, chopped fine
2 tbsp Extra Virgin Olive Oil
[Combine ingredients, reserve chilled.]
|
| Method for Caper Vinaigrette |
• Combine all ingredients in a blender.
• Blend smooth, reserve chilled.
|
| Method for Big Eye Tuna |
• Place five small dollops of black olive on
the plate
• Top black olive with a piece of tuna. Season
tuna a few grains of fleur de sel.
• In a bowl, combine 5 slices of potato, chopped
egg and 1 tsp of the caper vinaigrette, mix
gently and season to taste.
• Top each tuna with a slice of potato then
some egg salad.
• Drizzle additional caper vinaigrette on the plate.
• Garnish with small leaves of sorrel.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
