Peppered Tuna Salad with Grilled Asparagus and Quail Egg
I love this salad for summertime, warm weather, picnic, and when friends come over for a swim by the pool. It is very simple, quickly done, and refreshing.
Ingredients
- 240 grams tuna loin
- 60 grams cherry tomatoes
- 90 grams marble potatoes
- 50 grams assorted lettuces
- 8 piece quail eggs
- 1 teaspoon black peppercorns crushed
- 60 grams asparagus
- 10 grams capers
- 8 grams kalamata olives
FOR THE DRESSING
- 80 milliliters olive oil virgin
- 20 grams red onions
- 5 grams garlic
- 10 grams Dijon mustard
- 5 grams Italian parsley
- 20 milliliters lemon juice
- 1 pinch sugar granulated
- sea salt flakes
- pepper from the mill
Instructions
Dressing:
- In a bowl combine the lemon juice with the Dijon mustard, garlic, red onions, salt and sugar. Whisk well until the sugar and the salt have dissolved.
- Under constant whisking, add the extra virgin olive oil in a slow stream and incorporate to a smooth dressing. Add the chopped flat (Italian) parsley and adjust seasoning.
Preparation:
- Season the tuna loins with sea salt from the mill and sprinkle with the cracked pepper, then sear in a very hot skillet quickly, so all side are well browned while the core stays very raw. Cool in the fridge well, then slice into the desired serving strips.
- Poach the quail eggs in boiling, lightly vinegared water for just a second, so that the eggs stay soft at the center, remove and cool down in ice water immediately.
- Dry the capers and deep-fry until crisp. Drain on a kitchen paper.
- Marinate the asparagus tips with olive oil and garlic, season and then grill them until soft and tender.
- Boil the marble 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:
- Place the salad leaves in a deep-dish plate or glass bowl and drizzle with little dressing.
- 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.
Notes
Tried this recipe?Let us know how it was!