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Tuna Stuffed Artichokes    CD   HD  90mins plus chilling

Serves 4     Cold  Fish  Vegetables  Herbs  Hors d'oeuvre  Starter   Appetizer



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 pepper

 teasp Cayenne Pepper

2 level teasp Mixed Fresh herbs (e.g. chives, parsley

Chervil and Tarragon) chopped

6 tbsp Mayonnaise




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 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.




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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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