In a pan of boiling water, gently place the quails eggs and boil for 1.5 mins. Turn off the heat and leave them in the hot water for a further 1 min, then cool immediately under cold water. Peel and set aside.
Turn on the grill plate or pan. Coat the Tuna with a little Olive Oil and season both sides with freshly milled Black Pepper. Sear the Tuna for approximately 1.5 mins (depending on their thickness) on both sides, until they colour on the outside and the middle is still pink and soft. Set aside.
Cut the cooled Potatoes and Quails Eggs in half and finely slice the Red Onion.
Make the Dressing:
- Good Extra Virgin Olive Oil
- 1 Tin of Anchovies in oil
- Juice of 2 Lemons
- Few sprigs of Fresh Thyme
- French Mustard
- Black Pepper
In a mortar and pestle or bowl place 4 Anchovy Fillets plus a little of the oil they are in, Fresh Thyme, Lemon Juice and Black Pepper. Give it a little bashing and then pour in the Olive Oil and French Mustard and mix it together. Taste and adjust to suit. Pass through a sieve into a bowl/dressing bottle to serve.
Build the Dish:
On a board, serving platter or bowl place the large outside leaves of the Romano Lettuce. Then, in any order, place the halved Tomato, Potato, sliced Onion, Quails Eggs, Samphire (saving a little for later) and cut Lettuce. Build a big tower of these delicious ingredients. Slice the seared Tuna and lay on top or a scattering of Samphire……….Now Feast!