Niçoise salad with wasabi vinaigrette

Name: Niçoise salad with wasabi vinaigrette
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 500.00 g tuna fresh; 15.00 ml olive oil or canola oil; 100.00 g lettuce; 175.00 g asparagus blanched; 100.00 g sugar snap peas; 100.00 g green beans trimmed, blanched; 1.00 red onion peeled and chopped; 4.00 eggs hard-boiled, peeled and halved lengthways; 45.00 ml lime juice; 60.00 ml soy sauce; 10.00 ml wasabi powder or paste

4 servings

Rate this recipe

Fish/Seafood

By Food24 November 03 2009

Print Recipe

104

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

500.00 g	tuna — fresh
15.00 ml	olive oil — or canola oil
100.00 g	lettuce
175.00 g	asparagus — blanched
100.00 g	sugar snap peas
100.00 g	green beans — trimmed, blanched
1.00	red onion — peeled and chopped
4.00	eggs — hard-boiled, peeled and halved lengthways

VINAIGRETTE

45.00 ml	lime juice
60.00 ml	soy sauce
10.00 ml	wasabi — powder or paste

Tap for ingredients

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.