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

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.