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Categories:
salsa fresh basil parsley capers lemon juice pistachio meats Parmesan olive oil water red pepper salt nectar lemons lemons salt oil egg tuna
Viewed: 41 - Published at: 8 years agoIngredients
- Salsa Verde
- 1.5 cups fresh basil
- .5 cups fresh flat-leaf parsley
- 2 tablespoons capers with a little brine
- 1 tablespoon lemon juice
- .5 cups pistachio meats, or other nuts
- .5 cups grated parmesan
- .5 cups olive oil
- .25 cups water
- 1 teaspoon red pepper flakes
- salt and pepper
- 1 teaspoon agave nectar
- Fried Meyer Lemons
- 2 meyer lemons
- 1 cup panko
- salt and pepper
- 2 inches of oil
- 1 egg
- 1 can oil-packed tuna
Method
- Add all ingredients to a food processor and blend well until emulsified. Taste and adjust seasoning as desired.
- Slice meyer lemons as thinly as you can, removing seeds.
- Beat egg in a bowl.
- Season panko and spread it over a plate.
- Heat oil until hot enough for frying. I test it by putting the handle of a wooden spoon in-- when bubbles quickly gather around the spoon, it's ready.
- Dip each lemon slice in egg, pat eat side into the breadcrumbs, and slide into the hot oil. You want to fry these until when you pick them up with tongs they are not limp, but crispy -- about two minutes. Drain lemon slices on paper towels.
- Top each lemon slice with a dollop of salsa verde and a tablespoon of oil-packed canned tuna. Alternatively, toast slices of baugette and top each baugette with salsa verde and tuna, or lemon, salsa verde and tuna.
