Tuna-muffuletta-Niçoise salad with crispy poached and fried egg from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 49) by Tenney Flynn

  • bay leaves
  • celery
  • garlic
  • lemons
  • green olives
  • Kalamata olives
  • parsley
  • sherry vinegar
  • olive oil
  • eggs
  • potatoes
  • all-purpose flour
  • vegetable oil
  • roasted red bell peppers
  • haricots verts
  • panko breadcrumbs
  • cane vinegar
  • Fresno chiles
  • giardiniera relish
  • spring greens
  • thyme sprigs
  • peppercorns of your choice
  • tuna
  • fines herbes
  • EYB Comments

    Can substitute store-bought Italian olive salad for the book's "Italian olive salad" called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought Italian olive salad for the book's "Italian olive salad" called for in this recipe.

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