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No. 0098 Mediterranean Free recipe

Tuna and Sweet Corn Salad with Quail Eggs

Flaked tuna and golden corn kernels are tossed with wild arugula and cherry tomatoes in a sharp lemon and olive oil dressing, then crowned with halved quail eggs. It is pantry-friendly, protein-rich and ready in about fifteen minutes, making it a smart choice for busy weeknights or a quick desk lunch.

4.3 from 111 cooks

Green bowl of flaked tuna, sweet corn, halved quail eggs, arugula and cherry tomatoes
Photo: Nadin Sh on Pexels
Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Level
Easy
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Method 5 steps

  1. Boil the quail eggs for 2 1/2 minutes for soft, jammy yolks, then transfer to ice water. Peel and halve.

  2. Whisk the olive oil, lemon juice, capers, a pinch of salt and pepper in a large bowl.

  3. Add the arugula, cherry tomatoes and half the corn and toss gently.

  4. Fold in the tuna, keeping some large flakes, and transfer to a serving bowl.

  5. Scatter the remaining corn over the top and arrange the quail egg halves yolk-side up around the bowl.

Tap a step to mark it done.

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