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Pre-heat the grill.
Mince the fresh tuna and turn into a bowl with the Tabasco, lemon juice, capers, seasoning, gherkins, and shallots. Cover and leave to marinate for a minute or two. Stir the avocado and herbs into the tuna.
In a separate bowl, mix the curry powder with the mustard and mayonnaise. Turn into the bowl of tuna and combine thoroughly.
Slice the baguette and toast under the grill. Slice in half at an angle.
Fry the quail’s eggs.
Place the tuna on to each slice and top this with a quail’s egg.
Finish with a spoon of Crème Fraiche and smoked paprika and the chopped chervil.
If you prefer, you can cook the tuna before you mince it: seal the tuna steak in a hot pan for about 4 seconds on each side. If you do not have a mincer, blitz the tuna briefly in a blender or food processor or chop it finely.
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