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Tuna tartar with poached quail eggs, caviar and rice crackers

Nic Watt from Great Food Live
This elegant starter from Nic Watt is flavoured with wasabi and ponzu

Tuna tartar with poached quail eggs, caviar and rice crackers

Method

1. To prepare the poached eggs, crack the eggs into a bowl. Bring a small pot of water with the white vinegar to the boil. With a spoon create a central spiral in the water. Slow pour the eggs onto the outside edge of the spinning water in the pot.

2. Allow the eggs to cook for three minutes. Spoon out onto kitchen towel to drain.

3. Mix the diced tuna with the fresh wasabi, soy sauce, ponzu and shallots.

4. To serve: spoon the mixed tuna onto the rice crackers, top with a spoon of caviar, add a quail egg beside the tuna and finish with a sprinkle of chives.

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Serves: 12 as a starter

Prep: 5 min
Cook: 5 min

Ingredients
12 quail's eggs
125ml white vinegar
120g Tuna, finely diced
1 tbsp fresh Wasabi
3 tbsp Soy sauce
2 tbsp ponzu sauce, or lemon juice
1 Shallots, finely sliced
12 rice crackers
50g caviar, to serve
1 bunch Chives, chopped