Serves: 4 people Difficulty ': Easy Preparation time: 20 minutes INGREDIENTS 200g. canned tuna 2 oranges 2 apples 4 stalks celery 10 quail eggs 2 tablespoons olive oil juice of 1 / 2 lemon 20g. PROCEEDINGS -------------------------- pine nuts salt Peel the apples and oranges and cut into thin slices.
Join the tuna into very small pieces, celery cut in slices, quail eggs and tone up after having shelled, season with olive oil, salt and lemon. Divide the mixture into 4 small bowls and add the pine nuts before serving (1 teaspoon per cup). Tip: You can replace the quail eggs with those of hens, in this case it will serve from 3 to 10.
Keep in mind, however, 'that the quail eggs, as well as being more' decorative, have the advantage of harden after a few minutes of cooking. In the summer, if you have difficulties' to find the oranges, you can use the pink grapefruit. 
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Join the tuna into very small pieces, celery cut in slices, quail eggs and tone up after having shelled, season with olive oil, salt and lemon. Divide the mixture into 4 small bowls and add the pine nuts before serving (1 teaspoon per cup). Tip: You can replace the quail eggs with those of hens, in this case it will serve from 3 to 10.
Keep in mind, however, 'that the quail eggs, as well as being more' decorative, have the advantage of harden after a few minutes of cooking. In the summer, if you have difficulties' to find the oranges, you can use the pink grapefruit.
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