Peppered Tuna Salad with Grilled Asparagus and Quail Egg
User Reviews
4.9
Peppered Tuna Salad with Grilled Asparagus and Quail Egg
Description
This salad features tuna loin quickly seared on all sides to achieve a browned exterior while keeping the center rare. The quail eggs are gently poached to maintain a soft center, adding richness. Marble potatoes are boiled until tender, and asparagus tips are marinated with garlic and olive oil, then grilled to bring out their natural sweetness and tenderness. The dressing is an emulsified vinaigrette with lemon juice, Dijon mustard, garlic, red onion, olive oil, and seasonings, providing a bright and savory note. Capers are deep-fried until crisp, adding texture contrast, while kalamata olives contribute a briny depth.
This salad serves as a light yet protein-packed meal, combining fresh, grilled, and pickled components for complex flavors. It works well as a main course or a refined starter.
Ingredients
- 240 grams tuna loin
- 60 grams cherry tomato
- 90 grams marble potatoes
- 50 grams lettuce assorted
- 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
- black 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
User Reviews
Overall Rating
4.9
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