Recipe courtesy of Jason Parker
Grilled Tuna and Orange Salad with Candied Lemon and Mixed Baby Greens with Chili Aioli and Herb Tuile
1 hr 58 min
1 hr 30 min
4 servings
1 hr 58 min
1 hr 30 min
4 servings


  • 2 lemons
  • 2 cups sugar
  • 1 cup water
  • 4 cups mixed baby greens
  • 3 eggs
  • 4 egg whites
  • 1/2 cup simple syrup (equal amounts of sugar and water, boiled and then cooled to room temperature)
  • 1/4 cup water
  • 5 cloves garlic, chopped
  • 4 cups flour
  • 1/4 cup melted butter
  • Salt and pepper
  • Chopped rosemary
  • 4 (5-ounce) pieces fresh tuna
  • 4 oranges, sectioned
  • 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 a chef, restaurant or culinary professional. It has not been tested for home use.



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