Tuna Tartar with Poached Quail Eggs, Caviar and Rice Crackers

This elegant starter from Nic Watt is flavoured with wasabi and ponzu
By Nic Watt
Tuna Tartar with Poached Quail Eggs, Caviar and Rice Crackers
  • Rating:
  • Serves: 12 as a starter
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: medium

Ingredients

  • 12 quail's eggs
  • 125 ml white malt vinegar
  • 120 g tuna, finely diced
  • 1 tbsp fresh wasabi
  • 3 tbsp soy sauce
  • 2 tbsp ponzu sauce, or lemon juice
  • 1 shallot, finely sliced
  • 12 rice crackers
  • 50 g caviar, to serve
  • 1 bunches chives, chopped

Method

1. To prepare the poached eggs, crack the eggs into a bowl. Bring a small pot of water with the white vinegar to the boil. With a spoon create a central spiral in the water. Slow pour the eggs onto the outside edge of the spinning water in the pot.

2. Allow the eggs to cook for three minutes. Spoon out onto kitchen towel to drain.

3. Mix the diced tuna with the fresh wasabi, soy sauce, ponzu and shallots.

4. To serve: spoon the mixed tuna onto the rice crackers, top with a spoon of caviar, add a quail egg beside the tuna and finish with a sprinkle of chives.

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