CONTEMPORARY SALAD NICOISE

Contemporary Salad Nicoise image

Provided by chef ashish damle

Categories Tuna

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 28

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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

Steps:

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