METHOD:
Cut the meat, first into strips and then into very small pieces: the knife needs to be very sharp. In a mixing bowl, mix the chopped parsley and onion with the capers broken into small pieces. Add the meat, pour in the oil and lemon juice, add the mustard, Worcestershire sauce, a pinch of pepper and salt to taste. Mix everything together and knead for a couple of minutes until the meat is completely blended with the other ingredients. Cook the quail eggs in boiling salted water for 3 minutes. Cool them in ice water. Once they are cool, cut them in half and set aside. Clean the tomatoes, cut them in half, place them in a baking dish and season with olive oil, salt, basil and icing sugar. Bake them at 130°C for 30 mins. Peel the celery and cut it julienne-style.
Divide the mixture into four, using a food ring mould, and place in the centre of each plate, pressing the meat down slightly with the edges of a fork. Take the moulds away and decorate the tartare with the mustard seeds, eggs, tomatoes and celery julienne.
