Как приготовить салат Нисуаз с тунцом: пошаговый рецепт от Сергея Лигая, рецепт с морепродуктами

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and still provides healthy omega-3s.

black olives

🥗Healthier: kalamata olives

💰Cheaper: green olives

Green olives are usually cheaper and still add a briny flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more budget-friendly option for dressing.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas provide protein and are often less expensive.

Introduce the dish as a classic European salad called Niçoise with tuna.

Prepare the yellowfin tuna, highlighting its quality and suitability for both Japanese and European cuisines.

Boil water, add salt, and blanch green beans for 2 minutes.

Prepare the dressing by mixing Dijon mustard, white wine vinegar, sea salt, olive oil, fresh grated garlic, and black pepper until emulsified.

Remove the watery seed part from the cucumber and chop it into small pieces.

Add boiled potatoes to the salad mix.

Combine the blanched green beans and black olives with the salad mix.

Dress the salad mix with the prepared dressing and toss to combine.

Use iceberg lettuce leaves and microgreens to create a base for the salad.

Layer the salad mix of potatoes, cucumbers, olives, and green beans as the base.

Add halved cherry tomatoes in between the main ingredients.

Mix the salad greens and microgreens in a bowl and dress them with the remaining dressing.

Place the dressed greens on top of the layered ingredients.

Heat a dry skillet and sear the tuna on all sides using the tataki method to achieve a crust while keeping the center raw.

Slice the seared tuna into pieces and place it on top of the salad.

Prepare halved quail eggs as a garnish for the salad.

Equipment Needed

Spice Level:

Dietary

Allergens