Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg, a recipe from Kiyomi Mikuni on the Worldwide Gourmet

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Recipes>Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg

Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg Recipe

Recipe

Kiyomi Mikuni

Total time: less than 15 minutes

Preparation time: A few minutes
Cooking time: None

Difficulty: Easy

Chef's Note

For this recipe, everything depends on using the very freshest ingredients.

Ingredients

Ingredients for each serving

- 60 g (2 oz.) Tuna

- Menegi (very thin leek)

- 1 quail egg

Garnish

- 1 caper (with stem)

- Black olives

- Anchovy fillets

- Radish

- Cornichons

- Cocktail onion

Dressing

- Olive oil

- Soy sauce

- Lemon juice

- Chopped shallot

- Salt and pepper

Method

First mix the soy sauce and lemon juice; gradually whisk in the olive oil to make the vinaigrette; add in the shallot, season with salt and pepper;
place a ring on the plate; place the raw tuna in it; place the poached quail egg in the centre;
arrange the garnish in six points around the plate;
remove the ring, arrange the menegi in a cross shape across the tuna and pour the vinaigrette over top.

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