Contemporary Salad Nicoise

28 ingredients
11 steps

Ingredients

  • 200 g potatoes (boiled and cubed)
  • 100 g green beans (blanched)
  • 100 g red peppers (roasted)
  • 200 g tuna fish (fresh)
  • 100 g black olives (pitted)
  • 100 g yellow peppers (roasted)
  • 100 g green peppers (roasted)
  • 200 g green beans (blanched)
  • 6 eggs (boiled, sliced)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon sesame seeds
  • 1/2 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 2 tablespoons extra virgin olive oil
  • 2 bunches cilantro
  • 60 g walnuts (toasted)
  • 20 g parmesan cheese (grated)
  • 2 red chilies (finely chopped)
  • 10 ml tamarind paste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cracked peppercorn
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 2 lemons, juice of
  • 1/2 cup fresh basil (washed and soaked in cold water)
  • salt

Directions

  1. 1
    Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
  2. 2
    Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
  3. 3
    Mix potatoes with pesto and set aside.
  4. 4
    Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
  5. 5
    Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
  6. 6
    In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
  7. 7
    On a plate place the potato salad in the center; arrange green beans and peppers on top.
  8. 8
    Slice the tuna thinly and arrange on top of the vegetables.
  9. 9
    Allow 4 slices per person.
  10. 10
    Top with sliced boiled eggs and throw olives around the salad.
  11. 11
    It is good looking and makes a good impression on the guests.

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