"First of all, get some ahi tuna and lightly sear it. From there, I would get a beautiful quail egg [and] lightly poach them. I'd have this amazing, beautiful, fresh tapenade spread over that wholesomely delicious Triscuit biscuit [...] with a quail egg that is runny in the middle. That would be the ultimate Triscuit niçoise for me."
"To assemble, simply spoon a little tuna salad onto a crispy Triscuit, seedy cracker, or slice of crostini, then arrange a poached quail egg on top. For the tuna salad component, you could take a cue from this herbaceous, crunchy green goddess tuna salad with tarragon and green bell pepper. Or, this spruced-up tuna salad with lemon and Dijon packs bright acidity to counterbalance the richness of the quail egg."
"Poaching those small quail eggs takes just one to three minutes, but an element of technique is involved. To do it, gently simmer water and a splash of vinegar (faster coagulation) over medium heat in a saucepan. Then, get a light whirlpool going by stirring in circles in the water. Crack the quail egg into the direct center of the whirlpool;"
Serve tuna salad on crisp crackers or crostini topped with a runny poached quail egg to add richness and umami. Lightly sear ahi tuna and layer it with fresh tapenade on a seedy Triscuit to create a niçoise-inspired bite. Quail eggs are richer and creamier than chicken eggs and their small size suits single-bite hors d'oeuvres. Bright, acidic tuna salad variations with lemon and Dijon or herbaceous green goddess with tarragon and bell pepper balance the egg’s richness. Poach quail eggs one to three minutes in simmering water with a splash of vinegar, creating a whirlpool and cracking eggs into the center.
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