This is my version of a traditional Nicoise Salad, which is typically prepared using canned tuna, tomatoes, hardboiled eggs and anchovies. I decided to switch out the canned tuna for fresh, sushi-grade yellowfin tuna that I coated with sesame seeds and seared. Green beans, which are also commonly used, were replaced with cannellini beans. Oh, and the dressing. Typically the dressing is a very light olive oil/lemon mixture. I decided on using my homemade Ponzu Sauce, jazzed up a bit with a touch of dijon! You can click the link above for my Ponzu Sauce or see below for ingredients:
- 1/2 C soy sauce
- juice from one orange
- juice from one small lemon
- 1 TBLS Sushi Chef Baycliff mirin
- 2 tsp sesame oil
If you are local to Charlotte, head on over to The Carolina Meat & Fish Co. and grab your sushi-grade tuna and tuxedo sesame seeds and let’s get our salad on! Click here to check us out preparing this live on Facebook! This salad is so refreshing and so perfect for the summer. I have a feeling though, that I will be making it all year-round!
Allow your tuna to sit out for a little bit while you are prepping the other ingredients. I made my life easier and bought a small bag of yellow potatoes that I could steam in the microwave (highly recommend by the way). Steam in microwave for a few minutes less than package directions…you want the potatoes to be cooked, but also firm enough to slice and hold together. In a small bowl, combine the two tablespoons of olive oil with the fresh thyme and salt and pepper. Slice the potatoes into thick slices. Add to bowl and toss gently. Set aside.
In a large bowl or platter, lay down your chopped romaine. Sprinkle all over with the halved cherry tomatoes and thinly sliced red onions. Top with the sliced hardboiled eggs and olives. Place the beans on one edge of the bowl or platter.
Heat a tablespoons of olive oil in cast iron pan on medium-high. Squeeze the lemon on all sides of the tuna steaks and coat with sesame seeds. Sear each side for about three minutes. You are just looking to toast the sesame seeds and create a nice sear on the outside edge of the tuna. If you wish, you can sear a bit longer, if you do not like the cool center.
Remove tuna and slice into long pieces. Spread the potatoes over the salad then top with the seared tuna.
As the tuna is searing you can make the dressing. Combine in a bowl, all of the ingredients above for the Ponzu Sauce, with the dijon mustard and the remaining tablespoon of olive oil. Taste. You may want to add the other half of the lemon juice. Mix well and pour over salad. You may or may not use all of the dressing. ENJOY my take on a traditional Nicoise Salad.
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