Author Notes
This Nicoise Salad is a beautiful play off its French counterpart. It keeps the traditional string beans, potatoes, boiled eggs and tuna, but it adds an Asian inspired dressing that elevates this salad to the next level. By changing the usual white potatoes to sweet potatoes, it becomes a healthier version of the recipe. Sweet potatoes provide more vitamins and minerals than regular potatoes and they have fewer calories. Add in the Omega-3 benefits in the tuna, the protein of the eggs, and fibre-packed beans, and you have got a power packed lunch that tastes like a million dollars. This recipe will certainly be singing to your taste buds tuna.
The recipe can be found here - http://www.mynutricounter.com/asian-salad-nicoise/
—Nikki Brown
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Ingredients
-
250 grams
saku bar (sashimi-grade tuna)
-
30 grams
sesame seeds
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1/4 teaspoon
salt
-
15 milliliters
olive oil
-
200 grams
sweet potatoes
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200 grams
green beans
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2 pieces
eggs
- For the Asian Dressing:
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25 milliliters
olive oil
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25 milliliters
sesame oil
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7 grams
sesame seeds
-
15 milliliters
lemon juice
-
5 grams
coriander/cilantro, rough-chopped
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10 grams
shallots, rough-chopped
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1/2 teaspoon
black peppercorns
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25 milliliters
honey
-
10 milliliters
soy sauce
Directions
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Boil the sweet potatoes until fork tender. Peel and cut into bite-sized pieces. About 20 minutes.(Depends on size)
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Blanch the green beans until al dente. Drain and set aside.(About 3 minutes)
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Boil the eggs.(8 minutes for wax-stage/10 minutes for hard-boiled). Cut into wedges.
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Blend all ingredients for the dressing in a blender.
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Season tuna with salt on both sides.
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Crust the tuna with sesame seeds on all sides.
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Heat olive oil in a skillet.
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Sear the tuna for 30 seconds per side.
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Slice the tuna into ¼” pieces.
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Arrange sweet potatoes, eggs, green beans, tuna slices, and dressing on a platter.
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