Tuna Carpaccio with Fried Quail Eggs

Tuna Carpacio with Fried Quail Eggs1 Lb Sushi Grade Tuna diced in 1/2 inch pieces
1 Tbs minced fresh ginger
1 bunch of scallions, whites and light yellow ends chopped
1 Tbs Sesame oil
2 Tbs Soy Sauce
2 Tbs Sugar
2 Tbs Rice Wine Vinegar
2 tsp dijon mustard
1 Tbs Toasted Sesame Seeds
chives
4 quail eggs, fried in sesame oil

Combine sesame oil, soy sauce, sugar, vinegar and mustard.  Add the ginger, sesame seeds, and scallions.  Toss tuna in the dressing and marinade for up to two hours.  Serve with a fried quail egg on top!

Recipe Notes:For more information on quail eggs see my blog post, "You Never Know."  We ate this for dinner but it would also be a great appetizer or side dish.  The quail eggs are a fun addition, but they really don't taste much different from a chicken egg.  You could also eliminate the egg all together, but it does add wonderful texture and flavor to the dish.