This version of the classic Salad Nicoise is so easy to make and super light and delicious! You can prepare everything ahead of time and simply assemble the ingredients when you’re ready to eat. This recipe makes 2 big servings.
Author: Ginny Wright
Ingredients
- 8-10 ounces Sushi-grade tuna steak, rinsed and patted dry
- 3 tablespoons sesame seeds, more if needed
- 2 tablespoons olive oil
- 8 ounces or a small bin of tender, mixed greens (not spinach)
- 2 medium red potatoes, scrubbed and dried and pierced with a fork
- 1 bunch asparagus, cut into 1″ pieces
- ½ avocado, cut into ¼” slices
- 4 thin slices red onion
- ¼ mango, cut into ½” pieces, optional
- Balsamic vinaigrette*
Instructions
- Pre-heat oven to 425º. Transfer the potatoes to a shallow baking pan or glass pie dish and roast until potatoes are tender when tested with the tip of a knife, about 40 minutes. Remove from oven, let cool slightly then carefully cut into ¼” slices.
- Place the asparagus into a steamer basket and add a few inches of water to the pot. Cover and steam until the asparagus are bright green and tender, but still somewhat crisp, about 3 to 5 minutes for thin asparagus. Remove from heat and immediately immerse in ice water to prevent further cooking.
- About 15 minutes before the potatoes are done prepare the tuna. Place sesame seeds on a plate. Season the tuna generously with salt and pepper. Press top and bottom and then each side of the tuna into the seeds to coat. Heat olive oil in a large skillet over medium-high heat. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side. Transfer the tuna to a cutting board, let cool slightly and cut into ¼ ” slices.
- Assemble the salad. Place greens in a medium bowl. Top with onion, asparagus, potato slices, avocado and mango. Season with sea salt and pepper. Lay tuna slices on top of the vegetables and drizzle with vinaigrette. Toss well to coat. Enjoy!
*Make your own vinaigrette by combining 1/2 cup good olive oil, 1/4 cup balsamic vinegar, 1 clove garlic,minced and 1 tablespoon Dijon mustard in a glass container with a tight fitting top. Shake vigorously until ingredients are well combined.
