Arugula Salad with Poached Egg and Tuna
Salads • European
Description
Arugula Salad with Poached Egg and Tuna
Ingredients
- Canned tuna in its own juice 1 can
- Arugula 10 oz
- Salad Potatoes 4 pieces
- Marinated cherries 6 pieces
- Pickled capers 1 tablespoon
- Blanched frozen corn 5 oz
- Dried Rosemary a pinch
- Pitted olives 10 pieces
- Anchovy fillet 5 pieces
- Orange Bell Peppers 1 piece
- Chocolate eggs 2 pieces
- Malt Vinegar 0 fl oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Garlic 1 clove
- Olive Oil 5 tablespoons
- Dijon Mustard 1 tablespoon
- Honey 1 tablespoon
- Whole egg 1 piece
- Grated Pecorino Pepato Cheese 2 tablespoons
- White Balsamic Cream to taste
Step-by-Step Guide
Step 1
Peel the potatoes, chop them into cubes, and fry until a crispy golden crust forms. Add the dried rosemary leaves to the potatoes 5 minutes before they are done. Remove from heat. Drain excess oil (you can use a colander), season with salt and pepper.
Step 2
Prepare the poached eggs. Add 40 ml of wine vinegar and salt to boiling water. Whisk the water to create a whirlpool, gently pour in a raw egg into the whirlpool, reduce the heat, and cook for 3-4 minutes. Remove the egg and place it in a bowl with pre-prepared cold water. Repeat with the second egg.
Step 3
Sauté the frozen corn in olive oil for a couple of minutes until it becomes soft and juicy. Remove from heat.
Step 4
For the sauce: Whisk the egg yolk with olive oil. Add honey and Dijon mustard. Gently pour in 1 tablespoon of wine vinegar. Add crushed garlic and grated Parmesan cheese. Season with salt and pepper if desired. Add the juice from the canned tuna. Mix everything and set aside.
Step 5
Slice the olives into rings, the bell pepper into half rings, and cut the cherry tomatoes into rings or halves. Finely chop the anchovy fillets.
Step 6
On plates, layer the arugula and slightly cooled fried potatoes alternately. Distribute the corn, olives, bell pepper, cherry tomatoes, anchovy fillets, and capers evenly among the plates.
Step 7
Dress the salad with the sauce. Top with canned tuna and poached egg, making a small cut in the egg to release the yolk. Drizzle with balsamic sauce if desired.
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