Contemporary Salad Nicoise Recipe

Name: Contemporary Salad Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g potatoes (boiled and cubed); 100 g green beans (blanched); 100 g red peppers (roasted); 200 g tuna fish (fresh); 100 g black olives (pitted); 100 g yellow peppers (roasted); 100 g green peppers (roasted); 200 g green beans (blanched); 6 eggs (boiled, sliced); 1 teaspoon sesame oil; 1/4 teaspoon sesame seeds; 1/2 tablespoon honey; 1 tablespoon balsamic vinegar; 1 teaspoon sugar; 2 tablespoons extra virgin olive oil; 2 bunches cilantro; 60 g walnuts (toasted); 20 g parmesan cheese (grated); 2 red chilies (finely chopped); 10 ml tamarind paste; 1/4 teaspoon turmeric; 1/4 teaspoon chili powder; 1/4 teaspoon cracked peppercorn; 1/4 teaspoon coriander powder; 1/4 teaspoon cumin powder; 2 lemons, juice of; 1/2 cup fresh basil (washed and soaked in cold water); salt

Servings: persons

200 g potatoes (boiled and cubed)
100 g green beans (blanched)
100 g red peppers (roasted)
200 g tuna fish (fresh)
100 g black olives (pitted)
100 g yellow peppers (roasted)
100 g green peppers (roasted)
200 g green beans (blanched)
6 eggs (boiled, sliced)
1 teaspoon sesame oil
1/4 teaspoon sesame seeds
1/2 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
2 bunches cilantro
60 g walnuts (toasted)
20 g parmesan cheese (grated)
2 red chilies (finely chopped)
10 ml tamarind paste
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon cracked peppercorn
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
2 lemons, juice of
1/2 cup fresh basil (washed and soaked in cold water)
salt

1
Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
2
Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
3
Mix potatoes with pesto and set aside.
4
Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
5
Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
6
In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
7
On a plate place the potato salad in the center; arrange green beans and peppers on top.
8
Slice the tuna thinly and arrange on top of the vegetables.
9
Allow 4 slices per person.
10
Top with sliced boiled eggs and throw olives around the salad.
11
It is good looking and makes a good impression on the guests.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 200 g potatoes (boiled and cubed), 100 g green beans (blanched), 100 g red peppers (roasted), 200 g tuna fish (fresh), and more.

Yes, Contemporary Salad Nicoise falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Contemporary Salad Nicoise

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