| Ingredients
12 quail eggs 2 tuna steaks (250g each) Olive oil 200g baby green beans 200g grape tomatoes, halved ½ red capsicum, seeded and thinly sliced 90g (½ cup) riviera olives or other small black olives 1 baby cos lettuce, cut into 6 wedges lengthwise Dressing 2 tablespoons lemon juice 1/3 cup extra virgin olive oil 2 cloves of garlic, finely chopped Method For dressing, combine all ingredients in a bowl, season to taste with sugar, cracked black pepper and sea salt, and whisk well. Cook quail eggs in boiling water for 3 minutes, drain and run under cold water, then peel and halve lengthwise. Brush tuna steaks liberally with olive oil, season to taste and cook in a hot, heavy-based frying pan for 2-3 minutes each side for medium rare, then remove from heat and slice thinly. Blanch beans in boiling salted water for 1 minute, then drain, refresh under cold running water and drain again. Combine tomatoes, red capsicum, olives and beans in a bowl and drizzle with half the dressing. Place a lettuce wedge in each bowl, top with capsicum mixture and scatter with quail eggs and sliced tuna, then drizzle with remaining dressing. Serve immediately. |
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