PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG

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PEPPERED TUNA SALAD WITH GRILLED ASPARAGUS AND QUAIL EGG

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Ingredients

Adjust Servings:
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
For the dressing
80 millilitres virgin olive oil
20 grams red onions finely chopped
5 grams Garlic 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
Features:
    Cuisine:
      • Serves 4
      • Medium

      Ingredients

      • For the dressing

      Directions

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      I love this salad for summer time, warm weather, picnic’s and when friends come over for a swim by the pool. It is very simple, quickly done, and refreshing. It is a meal in itself, perfect for busy people wanting to do something quick and light and for those of us who want to watch the calorie intake. I’ll do several variations of it, with Cajun-fried shrimps, grilled salmon, stir-fried squid or a combination of it; whatever I have handy or feel like eating. Medium roasted warm sirloin of beef is also a nice option, although a Balsamic or a red wine vinegar dressing would then suit better than the lemon-olive oil emulsion required in this recipe.

      Dressing

      1. 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.
      2. 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.

      Preparations

      1. 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.
      2. 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.
      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 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

      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.
      3. Sprinkle with additional dressing the crisp-fried capers and pepper and sea salt from the mill.

       

      Thomas Wenger

      Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

      What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

      For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

      Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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