Asian Salad Nicoise

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.

servings

min

min

min

250	grams	tuna 8.75oz, aku bar (sashimi-grade tuna)
30	grams	sesame seeds 1 oz
¼	teaspoon	salt
15	millilitres	olive oil 1 tablespoon	*
200	grams	sweet potatoes, or yams 7 oz
200	grams	green beans 7 oz
2	large	eggs

For the asian dressing:
25	millilitres	olive oil, extra-virgin	*
25	millilitres	sesame oil	*
7	grams	sesame seeds 1/2 tablespoon
15	millilitres	lemon 1 tablespoon
5	grams	coriander cilantro, rough-chopped
10	grams	shallots rough-chopped
½	teaspoon	black peppercorns
25	millilitres	honey	*
10	millilitres	soy sauce, dark	*

1.Boil the sweet potatoes until fork tender. Peel and cut into bite-sized pieces. About 20 minutes.(Depends on size)

2.Blanch the green beans until al dente. Drain and set aside.(About 3 minutes)

3.Boil the eggs.(8 minutes for wax-stage/10 minutes for hard-boiled). Cut into wedges.

4.Blend all ingredients for the dressing in a blender.

5.Season tuna with salt on both sides.

6.Crust the tuna with sesame seeds on all sides.

7.Heat olive oil in a skillet.

8.Sear the tuna for 30 seconds per side.

9.Slice the tuna into ¼” pieces.

10.Arrange sweet potatoes, eggs, green beans, tuna slices, and dressing on a platter.

* not incl. in nutrient facts