|
Chef Bryan Szeliga
Serves 8 people/3 egg halves per person
Hard Boiled Egg
12 Wilcox Farm Salmon-Safe Eggs or Organic Eggs
Place eggs in inverted lid atop pot of boiling water for 9 minute. Shock the eggs in ice water and peel immediately. Cut the eggs in half lengthwise and remove the yolks. Reserve 3 yolks for the aioli 4 yolks for the garnish.
Tuna Filling
1 lb Albacore Tuna
1 Lemon
1 T Capers
1/4 Red Onion
½ C Aioli
Salt & Pepper to taste
- In salted water with juice of one lemon at a low to medium simmer poach fresh Oregon albacore tuna for 5-7 minutes until cooked Medium Well. The tuna will be firm and turn grey in color, with the center of the tuna being light pink in color.
- Remove from water and place in refrigerator.
- Mince the capers and small dice the red onion.
- In a bowl, shred the tuna and mix in the capers, red onion, aioli, salt and pepper.
- Spoon filling into each half of the cooked egg whites.
Aioli
3 C Canola Oil
2 T Dijon Mustard
3 Egg Yolks
2 T Lemon Juice
3 Cloves Garlic
¼ C Water
Salt & Pepper to taste
- In food processor add 3 hard-boiled egg yolks, mustard, and garlic. Mix for about 30 seconds.
- Slowly add the canola oil. After ¾ of the oil has been added pour in the water, lemon juice, salt and pepper. Then continue to add in the rest of the oil until the sauce is thick but just able to pour.
Salad
4 C Mix Greens
12 Green Beans
2 T Lemon Vinaigrette
Salt & Pepper to taste
- Blanch the green beans in the salted boiling water for 1 -2 minutes (until they are still crisp but the earthy flavor is removed), remove and shock in ice water.
- Dice the Green Beans and toss in a bowl with mix greens, lemon vinaigrette, salt, and pepper.
Lemon Vinaigrette
2 T Lemon Juice
½ C Canola Oil
1 Clove Garlic
½ T Shallot
Salt & Pepper to taste
- Dice the Garlic and Shallot.
- Add to lemon juice with salt, pepper.
- Add the canola oil and mix. (Use 1/4 Lemon Juice to 3/4 Canola Oil as a ration guideline).
Potato Chips (Make your own or use local artisan chips if available)
1 Small Russet Potato
- Wash potato and slice very thin on a Mandoline.
- Place potato slices in cold water for about 1 minute.
- Remove from water and blanch in 300° fry oil for about 1 minute.
- Remove from oil and let cool for 1-2 minutes.
- Place back in the oil for another minute until crisp and golden.
- Remove, place on paper towel and season with a pinch of salt.
Tomato Bomb
24 Cherry Tomatoes
- Score Tomato w/ an X on one end.
- Place in salted boiling water for 1 minute until skin begins to come loose.
- Remove from water and shock in ice water.
- Peal skin ¾ of the way off the tomato.
Garnish
12 Nicoise Olives (If unable to find Nicoise Olives, substitute with Kalamata olives)
Egg Yolk Mimosa (Place 4 egg yolks in food processor and pulse several times)
Paprika
Directions
- Chop the Nicoise Olives into small pieces.
- Garnish the top of the tuna-stuffed egg white with Nicoise Olives, Egg Yolk Mimosa, and sprinkle with Paprika.
To Plate:
Place 3 stuffed egg whites on top of mixed green salad. Place a potato chip between each egg. Place Tomato Bomb at the end of each egg. Scatter the diced green beans to one side of the 3 eggs.
|
