MyNutriCounter / Asian Salad Nicoise



250g/8.75oz saku bar (sashimi-grade tuna)

30g/1oz sesame seeds

¼ tsp. salt

15ml/0.5fl oz olive oil

200g/7oz sweet potatoes

200g/7oz green beans

2 eggs

For the Asian Dressing:

25ml/1fl oz olive oil

25ml/1fl oz sesame oil

7g/0.25oz sesame seeds

15ml/0.5fl oz lemon juice

5g/0.25oz coriander/cilantro, rough-chopped

10g/0.33oz shallots, rough-chopped

½ tsp. black peppercorns

25ml/1fl oz honey

10ml/0.33fl oz soy sauce


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.



Update Message: This Nicoise Salad is a beautiful play off its French counterpart.

Tags: dinner, recipes, gluten-free, dairy-free, lunch, Nut-free

Revision: 1