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. And I named it "quail eggs tonnato".

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

Method:

• 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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Tuna fish is delicious. I love making creative recipes with (mostly canned) tuna fish. Please find some more recipes here:

• Asparagus tonnato.
• Sicilian tuna pasta with fried capers.
• Summer pasta salad with green beans and tuna.
• Greek tuna fish starter.
• Nest with seasoned tuna.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.