New Wave Niçoise Salad
This is a very contemporary version of the French Classic, I have chosen to use fresh tuna rather than canned. In addition, the wasabi lends a tangy bit of sharpness to the dressing. What a great summer dinner salad.
Ingredients:
1 pound thin young green beans
1 1/2 pounds fresh Ahi or yellow fin tuna
all purpose flour for dredging the fish
3 tbsp. olive oil
2 shallots, finely diced
1 garlic clove, minced
1/3 cup rice vinegar
1 - 2 tsp. wasabi powder
1 tbsp. sesame oil
2 tbsp. soy sauce
1 cup peanut or grapeseed oil
Sea salt to taste
Fresh ground pepper
1 cup French Nicoise olives
1 green pepper, julienned
1 small purple onion, sliced thin
6 quail eggs, hard cooked and peeled (chicken eggs can be substituted)
16 small cherry tomatoes
3 cups mixed lettuces
Method:
1. Cook the beans in boiling water for 2 minutes. Drain and refresh in ice water to stop the cooking process and keep the color. Wrap in a kitchen towel and chill until serving. Grill or pan fry the tuna until cooked to your likeness.
2. For the dressing combine the shallots, garlic, vinegar, wasabi, sesame oil and soy.
3. Slowly whisk in the olive oil until combined and thick. Adjust the seasonings with sea salt and pepper.
4. Line a serving plate with the greens. Arrange the beans, olives, green pepper, onion, egg, and tomatoes over the greens. Place the tuna on top and drizzle the dressing over just before serving.
Serves 6.
