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.
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
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.