Again, simple, easy, can take it to work for lunch… perfect for our current lifestyle of… being incredible busy and stressed out, too many things to do and never enough time.
It’s a simpler and cheaper version of the Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette.
- soy sauce
- quail eggs
- tuna steaks
- lemon pepper
For the dressing
- olive oil
- fish sauce
- lemon or lime juice
- garlic paste
- ginger paste
Marinate the tuna in the ginger and soy sauce for a good 20 minutes. Sear for a minute or 2 each side (for well done for 4 minute each side). Place the greens on the plate. This time, the tuna steak turned out to be well-done, as Greg liked it this way… I would have preferred medium or rare, but oh well.
Everything else is pretty straight forward.
One important thing: the cooking time of quail eggs.
Two and a half minutes: yolk is perfectly runny.
Three minutes: will turn into a medium boiled egg.
4 minutes + will result in a hard boiled egg. Mine was a bit more than 3 minutes, so in between a medium boiled and hard boiled. Next time I am only cooking it for 2,5 minutes. Enjoy 🙂