Purslane and Quail Eggs Salad with Bottarga and Tuna Sauce Recipe

Ingredients:

• 1 bunch of purslane
• 12 quail eggs
• 1 tbsp bottarga
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt and pepper to taste
• For the tuna sauce:
• 1 can tuna, drained
• 2 tbsp mayonnaise
• 1 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil, add the quail eggs, and cook for 2-3 minutes. Remove from the pot and place them in a bowl of cold water to cool. Peel and set aside.
2. Wash the purslane thoroughly and remove any tough stems. Cut into bite-sized pieces and place in a large mixing bowl.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over purslane and toss to combine.
4. Arrange the purslane on a large serving plate or individual plates, top with quail eggs, and grate bottarga over the top.
5. For the tuna sauce, put the drained tuna in a mixing bowl and flake with a fork. Add the mayonnaise, Greek yogurt, Dijon mustard, minced garlic, salt, and pepper. Mix well to combine.
6. Drizzle the tuna sauce over the salad and serve immediately.

Verdict:

The combination of purslane, quail eggs, and bottarga creates a bold yet refreshing flavor and texture that makes this salad an absolute treat. The addition of the tuna sauce adds a perfect balance to the overall dish, adding a rich and creamy finish.

Serving Suggestions:

This salad is perfect as a light lunch or dinner, pair it with a slice of toasted bread or crackers for an extra crunch. Enjoy it with a glass of white wine or sparkling water to complete the meal.