|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Tuna Stuffed Artichokes C D HD 90mins plus chillingServes 4 Cold Fish Vegetables Herbs Hors d'oeuvre Starter AppetizerIngredients 4 Large Artichokes 2 Tuna Steaks (about 75g/3oz each) The Yolks of 2 Hard Boiled Eggs 4 tbsp Olive Oil 50g/2oz Butter Lemon Juice Salt and Black pepper¼ teasp Cayenne Pepper 2 level teasp Mixed Fresh herbs (e.g. chives, parsley Chervil and Tarragon) chopped 6 tbsp MayonnaiseInstructions 1. Cut off the stalks and lower outside leaves of the artichokes with a sharp knife and cut off the tips of the leaves so each one is about 4cm/1 ½ inches long. 2. Plunge the artichokes into boiling salted water and cook them until tender, about 25 minutes. Drain. When cool enough to handle, remove the smaller central leaves and gently prise out the hairy chokes with a knife or spoon, leaving only 2 or 3 rings of outer leaves around the base. Let the artichokes get cold. 3. Meanwhile, lightly poach the fresh tuna steaks for 5 minutes in a saucepan of salted water. Drain the fish and when cool, skin and bone it. 4. Mash the cold fish with the egg yolks, olive oil, butter and lemon juice to taste with a fork or puree in a blender. Season to taste with salt, pepper and cayenne and spoon the mixture into the centre of the artichokes. 5. Refrigerate the artichokes for 3 hours, sprinkle with the herbs and serve accompanied by mayonnaise flavoured with 1 teasp fines herbes.
More Starter Recipes | Summer Recipes | More Fish/Seafood Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
