Poach two tuna slices in a fish stock. They may still be a little
rosé inside. Let them cool off completely when drained and
then put them covered in the refrigerator..
In the meantime, make the other preparations: chop two
shallots, make 2 hard-boiled eggs, let them cool off and chop
them finely. Chop fresh wild garlic leaves and a few stems of
chives.
tuna salad with wild garlic
Mix a few tablespoons of mayonnaise with a tablespoon of
mustard. Season with piment d'Espelette and a twist from the
pepper mill.
Crumble the tuna in the cutter. Now mingle the mustard
mayonnaise with chopped shallot, drained capers, minced
egg, crumbled tuna, chives and wild garlic. Adjust the flavor
with lime juice and a pinch of salt.
If necessary, add another spoonful of mayonnaise if the result
seems too "dry". The result must be a smooth mass. It is best
kept in a closed container and used as a sandwich spread.
(*): always buy fish with the sustainability label
chives
shallots
piment d’éspelette
wild garlic
lime
mustard
pepper and salt
Wild garlic is only available for a short period of time in
March and April. It is rarely found in the commercial offer
of food shops. Those who have it in their vegetable
garden should count themselves lucky, because the taste
of this plant is very refined and fits both in cold
preparations such as this tuna salad, as well as in hot
sauces or dishes.
Poach two tuna slices in a fish stock. They
may still be a little rosé inside. Let them cool
off completely when drained and then put them
covered in the refrigerator..
In the meantime, make the other preparations:
chop two shallots, make 2 hard-boiled eggs, let
them cool off and chop them finely. Chop fresh
wild garlic leaves and a few stems of chives.
tuna salad
with wild garlic
Mix a few tablespoons of mayonnaise with a
tablespoon of mustard. Season with piment
d'Espelette and a twist from the pepper mill.
Crumble the tuna in the cutter. Now mingle the
mustard mayonnaise with chopped shallot,
drained capers, minced egg, crumbled tuna,
chives and wild garlic. Adjust the flavor with
lime juice and a pinch of salt.
If necessary, add another spoonful of
mayonnaise if the result seems too "dry". The
result must be a smooth mass. It is best kept
in a closed container and used as a sandwich
spread.
(*): always buy fish with the sustainability label
chives
shallots
piment d’éspelette
wild garlic
lime
mustard
pepper and salt
Wild garlic is only available for a short
period of time in March and April. It is rarely
found in the commercial offer of food shops.
Those who have it in their vegetable garden
should count themselves lucky, because the
taste of this plant is very refined and fits
both in cold preparations such as this tuna
salad, as well as in hot sauces or dishes.
