Seared Tuna with
Quail's Egg

Method

In a small bowl mix together the oil and mustard. Using a pastry brush, paint the tuna on both sides. Roll the tuna in the crushed peppercorns so that the long sides of the tuna are covered, but not the ends.

Heat a griddle pan or heavy-based frying pan over a high heat. Place the tuna in the pan and cook for 1 minute on each side until browned. The tuna should be cooked on the outside but rare in the middle. Remove from the pan and rest. When cool, cut into thin slices, cover and chill until needed.

Poach the quail eggs in boiling water for exactly 2 minutes. Remove and cool in iced water immediately to stop the cooking process.

In a bowl, whisk the dressing ingredients together. Drain the capers on kitchen paper. Place the salad leaves in a deep glass bowl and drizzle with a little of the dressing.

Arrange the sliced tuna on 4 plates. Spoon a mixture of the peppers in the centre and top with the mixed leaves. Place 2 of the anchovies on top of the salad leaves in a cross shape and top with a quail’s egg. Divide and scatter the capers and olives on each plate. Drizzle over the remaining dressing.

Ingredients

For the tuna
500g fresh tuna loin
1 tbsp olive oil
1 tsp Dijon mustard
4 tbsp black peppercorns, roughly crushed

For the salad
1 jar roasted red and yellow peppers in olive oil, thinly sliced
50g mixed lettuce leaves
4 quail eggs, softly boiled
8 anchovies
2 tbsp capers
2 tbsp olives, pitted

For the dressing
6 tbsp extra virgin olive oil
1 tsp Dijon mustard
Juice from 1 lemon
Pinch of sugar
Pinch of sea salt flakes
Freshly ground black pepper