Gourmet Tuna Salad on Croissant:
8 ounces yellow fin tuna steaks
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoon capers
2 tablespoons red onion, finely diced
1 tablespoon dill weed
Salt and white pepper.
4 Croissants
In a large pot bring several quarts of water to a boil. Vacuum-seal the
tuna steaks in plastic bags (may substitute a heavy duty zip top bag with
the air removed) and place into the boiling water for 10 - 12 minutes.
Allow to cool.
In a large bowl whisk together the mayonnaise and sour cream, mix in the
capers, onions, dill weed, salt, and white pepper. Place the cooled tuna
steaks into a food processor or blender and pulse until finely ground.
Add tuna to the bowl of dressing and with gloved hands massage the tuna
until well blended. Serve on Croissant with lettuce and tomato.
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