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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses
Tuna Tartar with Nicoise Olives
Tuna Tartar with Nicoise Olives and White Asparagus topped with Egg Vinaigrette
Prep Time: 35 minutes
Serves: 4
Directions:
In a medium-sized bowl, mix tuna and chives. Season with salt, pepper and paprika. In a saute pan cook olives and asparagus.
Using a small bowl mix eggs, mayonnaise, sherry vinaigrette, sugar and salt.
To Plate: Spoon tuna onto platter, adding asparagus to the side. Top with egg vinaigrette and olives.
Ingredients:
8g tuna, diced
1T chives, chopped
1T salt
1t pepper
1t paprika
1 cup nicoise olives
8 white asparagus
Egg Vinaigrette:
2 boiled eggs, chopped fine
1/4 cup mayonnaise
3T sherry vinaigrette
1t sugar
1t salt
TOP CHEF
Season 4 - Chicago
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Comments
Julie wrote:
Made this, and it turned out well. The vinaigrette was very nice and it was a cute presentation. You should season for taste though, and not follow the recipe measurements for salt.
posted on September 6, 2007 at 1:26 PM
Tors wrote:
Made the vinaigrette as a dressing for a spinach salad and topped it with goat cheese and toasted walnuts. Yum!
posted on October 5, 2007 at 7:47 PM