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  • 200g fresh tuna steaks, skinned

  • Tabasco sauce

  • ½ lemon

  • 1 tbsp baby capers

  • salt and freshly ground pepper

  • 2 jumbo gherkins

  • 40g shallots

  • 4 slices of baguette

  • ½ avocado, diced

  • 5g fresh chives

  • 1/2 tsp medium curry powder

  • 1 tsp English mustard

  • 2 tbsp olive oil, for frying

  • 4 tbsp crème fraiche

  • 2 quail's eggs

  • Fresh chervil to garnish

  • Smoked paprika

  • 5g chervil


  • 1.

    Pre-heat the grill.

  • 2.

    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.

  • 3.

    In a separate bowl, mix the curry powder with the mustard and mayonnaise. Turn into the bowl of tuna and combine thoroughly.

  • 4.

    Slice the baguette and toast under the grill. Slice in half at an angle.

  • 5.

    Fry the quail’s eggs.

  • 6.

    Place the tuna on to each slice and top this with a quail’s egg.

  • 7.

    Finish with a spoon of Crème Fraiche and smoked paprika and the chopped chervil.

  • 8.

    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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