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Tuna Carpaccio With Fried Quail Eggs RecipeI got a new cookbook recently—the Culinary Institute of America’s Spanish Tapas.  I highly recommend it.  When I get a new cookbook, I like to read it as though it were a novel.  I usually learn by doing, but it is amazing how much you can learn about technique and ingredients by reading.  I never thought about using quail eggs before, however quite a few recipes featured them as an ingredient.  Inspiration.  The trouble was finding them.  Finally, on a recent trip down to Charlottesville, I found them.  Of course, at this point, none of the recipes from the CIA inspired me, so I invented my own.  Traditionally, carpaccio of beef is served with an egg on top.  Instead of beef, I decided to make a tuna carpaccio.  For whatever reason, the quail (or maybe it was the tuna) seemed to beg for asian flavors, so I marinated the carpaccio in toasted sesame oil, ginger, scallions, and a bit of  soy, rice wine vinegar, and mirin.  And of course, there was a fried quail egg on top!  This recipe is a keeper.