Asian Salade Niçoise with Sesame-Crusted Tuna

Name: Asian Salade Niçoise with Sesame-Crusted Tuna
Cuisine: Afghanistan
Ingredients: 4 cups (2 ounces) mixed field greens; Orange-Sesame Vinaigrette or purchased Asian vinaigrette; ¼ cup finely diced red bell pepper; 4 tablespoons white sesame seeds; 4 tablespoons black sesame seeds; 2 large eggs, hard-cooked, peeled, and quartered; Vegetable oil to brush on the tuna and the pan; Kosher salt or sea salt; 3−4 ounces thin green beans, stringed, if needed; Salt; Freshly ground black pepper; 2 (3½−4 ounces each) sushi-grade tuna steaks, 1 inch thick, blotted dry; 1 tablespoon julienned mint leaves, for garnish; 1 large scallion, including most of green part, thinly sliced on the diagonal; 2 small potatoes, preferably Yukon Gold

Preparation info

Difficulty
Easy

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

Black and white sesame seeds add a dramatic touch to grilled sushi-grade tuna in this Asian variation on salade Niçoise. Serve it for lunch or a light dinner. If you like to change or embellish recipes as I frequently do, you might add snow peas or sugar snaps, Asian greens like tatsoi, and daikon radish cubes. The vinaigrette can be prepared several days ahead of time and refrigerated.

Ingredients

Asia
Afghanistan
Fish course
Pescatarian
Gluten-free

Ingredients

Method