Ortiz White Tuna toasts with quail eggs
4 slices of bread
1 jar Ortiz White Tuna in olive oil
4 quail eggs
1 sprig of thyme
1 pinch of Pimentón de La Vera (smoked paprika)
A handy hint for easily peeling the quail eggs: after cooking, cool them under running water. Then make a lateral incision with scissors to easily remove the peel.
Place water in a small saucepan and as soon as it starts boiling, add the quail eggs. Cook for 4 minutes, cool them under running water and peel.
2Cut the bread on the bias into four slices and lightly toast under the grill or in a toaster so that they’re crunchy.
3Break up the Ortiz White Tuna into loins and place on the bread. Top with quail eggs, halved. Sprinkle with salt flakes, a pinch of Pimentón de La Vera (paprika), freshly ground pink peppercorns and some sprigs of thyme and serve immediately.
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