Niçoise salad with wasabi vinaigrette

Recipe from: 10/13/1999 12:00:00 AM
Ingredients 12
Servings 4
Time

Ingredients

  • 500
    g
    fresh tuna
  • 15
    ml
    olive oil or canola oil
  • 100
    g
    mixed lettuce leaves
  • 175
    g
    asparagus spears, blanched
  • 100
    g
    sugar snap peas, blanched
  • 100
    g
    green beans, trimmed and blanched
  • 1
    red onion, peeled and sliced
  • 4
    hard-boiled eggs, shelled and halved lengthways
  • VINAIGRETTE
  • 45
    ml
    lime juice
  • 60
    ml
    soy sauce
  • 10
    ml
    wasabi powder or paste
 

Method

 
Brush tuna with oil, place in a heated ridged grilling pan and chargrill on top of stove for 2 minutes on each side, or until crisp outside but still pink inside. Remove from pan and cut into 1 cm thick slices. Divide salad leaves between 4 salad bowls. Arrange asparagus, peas, beans and red onion, tuna slices and egg halves on top. WASABI VINAIGRETTE: Whisk lime juice, soy sauce and wasabi together and drizzle over salad.
 

Read more on: fish/seafood
 

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