Vietnamese Niçoise Salad

Ingredients

Instructions

Ingredients

Servings:

Calories

per serving

344

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

Marinate the tuna steak with honey and soy sauce. Leave it in the fridge for at least an hour.
Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. Five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly yolk – once eggs are done leave them aside to cool down before pealing.
In the meantime, grill the tuna steak, 3 minutes on each side (depends how thick is your tuna and how you like it).
Once tuna is done, let it cool down before cutting.
For the dressing, mix lime juice and sesame oil. Feel free to add a bit of rice vinegar and honey. And season with salt and pepper.
On a big plate first spread mixed green salad, add tomatoes, olives, snap peas. Peal and half the eggs and add them on the plate as well. In the add tuna slices – sprinkle all with black sesame seeds and drizzle over dressing.

Preparing In The Kitchen

Marinate the tuna steak with honey and soy sauce. Leave it in the fridge for at least an hour.
Bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. Five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly yolk – once eggs are done leave them aside to cool down before pealing.
In the meantime, grill the tuna steak, 3 minutes on each side (depends how thick is your tuna and how you like it).
Once tuna is done, let it cool down before cutting.
For the dressing, mix lime juice and sesame oil. Feel free to add a bit of rice vinegar and honey. And season with salt and pepper.
On a big plate first spread mixed green salad, add tomatoes, olives, snap peas. Peal and half the eggs and add them on the plate as well. In the add tuna slices – sprinkle all with black sesame seeds and drizzle over dressing.

A special version of the traditional Niçoise Salad, with grilled tuna, snap peas and lemon juice dressing.