2 dozen Game Farm Quail Eggs, hard boiled and shelled
2 eggs yolks
3 garlic cloves, chopped
4 anchovy fillets
juice of 1 lemon
1 cup light olive oil
185g tin italian style tuna in olive oil, drained
Place egg yolks, garlic, anchovies and lemon juice in a food processor and process. With the food processor still running, add the oil in a thin steady stream. Add the tuna and capers. Process until thick and smooth. Season with freshly ground black pepper. Store in refrigerator for a few hours to allow flavours to develop. Serve on a platter with the Quail Eggs and some baguette slices.
This sauce can be made up to 48 hours in advance. Place Quail Eggs into a saucepan of boiling water and cook for two minutes for soft boiled eggs and three minutes for hard boiled eggs. Rinse immediately under cold water to stop the cooking process.