José's Tuna Salad - Culinary Box by Quarterly Co.

This delicious tuna salad is curated by Chef José Andrés.
Get your own Culinary Box! - http://on.qrtr.ly/yumbox7

Culinary Box from Quarterly.co
The Culinary Box is like an experiential food-magazine. Each quarter's food box features a new curator, new recipes and new delicious foods. Past curators include Food52, Andrew Zimmern, Chef Ludo Lefebvre and Jon and Vinny from Animal.

The next box shipping in May will be curated by Chef José Andrés and will feature a taste of Spain!

Printable Recipe: http://CookinAmigo.com/joses-tuna-salad

Ingredients:

2 cans José Andrés White Tuna in Olive Oil
José Andrés Picual Extra Virgin Olive Oil
2 12-inch French Baguettes
1⁄2 lb. minced Shallot
1 tablespoon minced Chives
1⁄4 cup Mayonnaise
2 stalks, thinly sliced Scallions
2 peeled Hard-boiled eggs
4 quartered Piparras chile peppers (optional)
Salt and pepper, to taste

Instructions:

Preheat oven to 350º F. Slice the baguettes in half lengthwise and brush the cut sides with olive oil. Place on a baking sheet, cut side up, and bake in the oven until lightly toasted, about 5 minutes.
In a large mixing bowl, add the tuna and gently break it up with a fork. Add the shallot, chives, mayonnaise and scallions and mix well until fully incorporated.
Slice the hard-boiled and assemble onto the bottom half of each toasted baguette. Spread the tuna salad on top of the hard-boiled eggs, followed by the quarters of Piparras chiles and then the top halves of the baguette.
Cut each baguette into two pieces and place each half on four separate plates to serve.

Thanks to Quarterly Co. for sponsoring this video. All opinions on products are true and honest and they are mine.

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