Go to the Recipe: Chickpea Tuna Salad
Would the confit cooking method also work for other kinds of fish, e.g. salmon? Which could be recommended for trying out?
Tried this tonight. Fantastic and not hard to do! Definitely a repeat. One comment though; I had some difficulty knowing how much lemon to add as for every other ingredient, it was listed in weight but the lemon (and fish for that matter) was as a proportion of recipe. Since lemons come in various sizes it would make more sense to me to indicate a weight.
I think the amount of cured lemon peel is a typo. The ingredient list calls for 0.85 recipe of Cured Lemon Peel, which would be 150g, but the recipe only uses 15g. It should probably be 0.085 recipe of CLP.
I'm thinking of doing this dish for a dinner party but there's one veggie at the table. The obvious thing would be to leave the tuna out but is there something a bit more exciting you could suggest as a substitute?
Hi there! Chef Nick thinks this would be great if you substituted chilled blanched kale and a sous vide egg for the tuna!
where is the plate from ?
its a bowl. from crate and barrel
