First posted: Jan 7, 2016

Sarah’s Tuna Niçoise Salad



Cooks in:        Serves:2

For the Salad
  • ½ cup red quinoa
  • 10 fresh asparagus spears
  • 1 small fillet of Tuna
  • 1 Tbsp sesame seeds
  • Pinch each of salt and pepper
  • 1 ripe avocado, roughly chopped
½ small red onion, thinly sliced
  • 2 softly poached eggs
  • Micro-greens, to garnish
For the Dressing
  • Juice of 1 lemon
  • 3 Tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp sugar (or more, to taste)
  • ½ small onion or shallot, finely chopped
  • 1/2 clove garlic, minced
  • Salt and black pepper, to taste

What to do

1. Whisk together your vinaigrette and set aside.

2. Cook your quinoa according to packet instructions. Add a pot of salted water to the stove and bring to a simmer to cook the asparagus just before serving.

3. Add the sesame seeds to a dinner plate along with a pinch each of salt and pepper. Roll the tuna in the seeds until well coated.

4. Heat a large pan over high heat with 1 Tbsp olive oil. Sear the tuna for 1-2 minutes on each side, remove and set aside to rest before slicing into 1cm slices.

5. Finally, layer all the ingredients prettily onto two dinner plates, drizzle over the dressing, garnish with micro greens and serve immediately.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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