Mint Water Poached Egg Tuna Salad Recipe
At Herbfest 2010, a gentleman from Brazil approached me to tell me how his family used mint when he was growing up. I remembered it and tried it, to my delight.
Simple, easy, relaxing as you smell the mint when you cut and continue to smell as you cook.
I made a very simple tuna salad using fresh ingredients ( you can make one better than I can so I'll not mention how or you might laugh at me!!)
I had toasted some Sunflower bread and put the tuna salad on it. Then I took Mint - leaves and stalks, put them in half inch water in iron skillet with water boiling.
Left them there for about 3-4 minutes and extracted the leaves and stalks (aroma was wonderful).
Took the eggs and poached them in my newly minted mint water. After poaching, put over the tuna, made a simple hollandaise sauce, and
sprinkled fresh French tarragon over the sauce covering my mint poached egg.
Very simple, fresh, light ( might want to avoid Hollandaise sauce if want to stay fat free) and my girls all remarked -
"Dad this could be your best meal ever!! "