Tuna Stuffed Artichokes CD
HD 90mins plus chilling
4 Cold Fish
Vegetables Herbs Hors
d'oeuvre Starter Appetizer
2 Tuna Steaks (about 75g/3oz each)
Yolks of 2 Hard Boiled Eggs
tbsp Olive Oil
and Black pepper
teasp Cayenne Pepper
level teasp Mixed Fresh herbs (e.g. chives, parsley
and Tarragon) chopped
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.
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
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.
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.
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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