Asian salad nicoise
Enjoy a flavorful twist on the classic nicoise salad with our Asian-inspired version. Bursting with fresh veggies, savory flavors, and a tangy dressing.
Ingredients:
- 250 grams saku bar (sashimi-grade tuna)
- 30 grams sesame seeds
- 1/4 teaspoon salt
- 15 milliliters olive oil
- 200 grams sweet potatoes
- 200 grams green beans
- 2 pieces eggs
- 25 milliliters olive oil
- 25 milliliters sesame oil
- 7 grams sesame seeds
- 15 milliliters lemon juice
- 5 grams coriander/cilantro, rough-chopped
- 10 grams shallots, rough-chopped
- 1/2 teaspoon black peppercorns
- 25 milliliters honey
- 10 milliliters soy sauce
Instructions:
- Cook the sweet potatoes in boiling water until they can easily be pierced with a fork. Remove the skin and chop into small pieces. This should take around 20 minutes, depending on their size.
- Cook the green beans in boiling water until they are tender but still slightly firm. Drain them and set them aside. This should take about 3 minutes.
- Place the eggs in boiling water and cook for either 8 minutes for a softer yolk or 10 minutes for a hard-boiled yolk. Once cooked, cut the eggs into wedges.
- Combine all the dressing ingredients in a blender and blend until smooth.
- Add salt to both sides of the tuna to season it.
- Cover the tuna with sesame seeds on all sides.
- In a skillet, warm up some olive oil.
- Cook the tuna in the skillet for about 30 seconds on each side.
- Cut the tuna into slices that are about a quarter of an inch thick.
- Arrange the sweet potatoes, eggs, green beans, tuna slices, and dressing on a serving platter.
Summary:
- Calories: 1497 kcal
- Fat: 88 g
- Protein: 87 g
- Carbs: 97 g
- Potassium: 2651 mg
- Magnesium: 343 mg