PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG

PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG image

Yield 4 people

Number Of Ingredients 19

240 grams tuna loin cleaned, sashimi grade
60 grams cherry tomatoes
90 grams marble potatoes
50 grams assorted lettuces mache, rocket, mizuna etc
8 piece quail eggs
1 teaspoon black peppecorns cruched
60 grams asparagus tips only
10 grams capers washed and drained
8 grams kalamata olives pitted
Dressing
80 millilitres virgin olive oil
20 grams red onions finely chopped
5 grams garlic clove finely chopped
10 grams Dijon mustard
5 grams Italian Parsley finely chopped
20 millilitres lemon juice
1 pinch granulated sugar
sea salt flakes
pepper from the mill

Steps:

Directions Dressing Whisk lemon juice Dijon mustard, garlic, red onions, salt and sugar. Whisk OO in. Add the chopped flat (Italian) parsley ,season. Preparations 1. Season the tuna loins, sear hot skillet. Cool in the fridge well, then slice into the desired serving strips. 2. Poach the quail eggs in boiling, lightly vinegared water for just a second, Shock.. 3. Dry the capers and deep-fry until crisp. Drain on a kitchen paper. 4. Marinate the asparagus tips with olive oil and garlic, season and then grill them until soft and tender. 5. Boil potatoes in salt water until soft, drain and let them cool on a tray. Cut them in half and pan-fry in little olive oil, season well and serve warm on the already prepared salad. Assembly 1. Place the salad leaves in a deep-dish plate or glass bowl and drizzle with little dressing. 2. Arrange the sliced tuna, cherry tomatoes, Kalamata olives, grilled asparagus and poached quail eggs as well lastly adding the warm marble potatoes. Sprinkle with additional dressing the crisp-fried capers and pepper and sea salt from the mill.