Rosemary and olive -thuna salad
Simple but increased, this salad is best served on roasted brioche or potato rolls with Bibb salad. You can also draw on endive leaves as if they were making salad cups. Be sure to buy the tuna with the highest quality that you can find.
1. Bring 6 cups of water, 2 rosemary wines, 3 tablespoons of lemon juice and lemon peel, olive salt solution, onion powder as well as salt and pepper for boiling in a medium -sized pot for cooking; Simmer for 10 minutes. Add the tuna and poaching in medium bang, about 12 to 15 minutes. Let it cool on a plate lined with paper and fill the tuna into a large bowl. Reserve.
2. During the tuna, make the rosemary -aioli: heat the oil over medium heat in a large pan. Carefully add the remaining rosemary and stir it. If the oil no longer bubbles, transfer the fried rosemary to a plate lined with paper capsule and season with salt. Reserve rosemary oil and let cool. Whisk the egg yolk for 1 minute; Effect with rosemary oil when wiping. Add the remaining lemon juice and whisk it. Fold the fried rosemary, crushed by hand by hand; Season with salt and pepper.
3. Add the olives, capers and ¼ cup of rosemary -aioli to the tuna; Mix and garnish carefully with black pepper.
Originally presented in 3 tidy seafood salads for simple summer meals
