Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile
CANDIED LEMON PEELS:
- 2 lemons
- 2 cups sugar
- 1 cup water
- 4 cups mixed baby greens
Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours.
In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne.
Preheat the oven to 400 degrees F.
To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
Grill the tuna to medium, approximately 3 minutes each side.
To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.