Contemporary Salad Nicoise

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

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