quail eggs tonnato

quail eggs tonnato

Everybody knows vitello tonnato, the famous starter with veal and tuna fish sauce. For the Easter menu, I created this combination with quail eggs and tuna fish as a starter.

Ingredients (for 8 persons):

  • 2 cans of tuna fish
  • 1 can of anchovies
  • 8 pieces of sun-dried tomatoes in oil
  • small capers
  • 16 quail eggs
  • 16 cherry tomatoes
  • rucola salad
  • 2 tablespoons of lemon mayonnaise
  • a little bit of lemon juice
  • olive oil


  • Cook the quail eggs for three minutes.
  • Cool them under cold water and peel them.
  • Open the cans with tuna and let them drain.
  • Blend the sun-dried tomatoes to a paste.
  • Mix them with the tuna fish, together with the capers, the mayonnaise and the lemon juice. If it is too dry, add some extra mayonnaise.
  • Halve the cherry tomatoes and 8 quail eggs.
  • Drizzle the rucola salad with some olive oil.
  • Arrange on the plates, with some pepper if you want.


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