YOUR GROCERY LIST
0 recipes
Build Your Grocery List
Add recipes you plan to cook. Adjust what you need to buy, and then export your list.
Email successfully sent!
Done
Done

Save your favorite recipes MAKE AN ACCOUNT

What’s happening in the kitchen SIGN UP NOW

The Bitery Logo | The Bitery

Vietnamese Niçoise Salad

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

 

Ingredients

Ingredients
Servings:
g
Yellowfin Tuna
tbsp
Honey
tbsp
Soy Sauce
Egg
tbsp
Lime Juice
g
Snap Peas
steamed
g
Cherry Tomatoes
tbsp
Black Sesame
tbsp
Sesame Oil
Handful Fresh Olives
Mixed Green Salad
Salt & Pepper to taste
Calories
per serving
344
Carbs
13
Protein
37
Fat
16

Instructions

Preparing In The Kitchen
  1. Marinate the tuna steak with honey and soy sauce. Leave it in the fridge for at least an hour.
  2. 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.
  3. In the meantime, grill the tuna steak, 3 minutes on each side (depends how thick is your tuna and how you like it).
  4. Once tuna is done, let it cool down before cutting.
  5. 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.
  6. 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
  1. Marinate the tuna steak with honey and soy sauce. Leave it in the fridge for at least an hour.
  2. 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.
  3. In the meantime, grill the tuna steak, 3 minutes on each side (depends how thick is your tuna and how you like it).
  4. Once tuna is done, let it cool down before cutting.
  5. 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.
  6. 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.

You May also love

Coconut Parmesan Chicken Salad

Easy Veggie Salad

Squid Salad

WE believe in

Real food
Real people
Real Life

Our Values

Stay tuned! Bite by bite

Stay tuned!
Bite by bite

Sign up for our email-newsletter and stay updated.

The bitery

Help & Support

PRODUCTS

Give us a Hug

Facebook Instagram Linkedin Pinterest Twitter

2022. © The Bitery GmbH. All rights reserved. | Cookies

Change your language on the web

Search

Grocery list

LOG in

Facebook Instagram Pinterest

Login

Register