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1
Quarter the lemons and set aside in a saucepot.
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2
Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes.
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3
Drain, repeat this process, and let stand for 1 to 2 hours.
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4
In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes.
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5
Let the rinds steep overnight and cut them into julienne.
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6
Preheat the oven to 400 degrees F.
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7
To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together.
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8
Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed.
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9
On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary.
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10
Bake for 2 to 3 minutes until light golden brown.
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11
Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
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12
Grill the tuna to medium, approximately 3 minutes each side.
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13
To serve, place the greens on each plate.
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14
Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
