Contemporary Salad Nicoise

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READY IN: 1hr 20mins
Recipe by chef ashish damle

Remember doing this salad as a beginner in the kitchen and this is the idea for a salad that is a whole meal. It's curried alright, but I think it is a good one.

Ingredients Nutrition


  1. Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
  2. Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
  3. Mix potatoes with pesto and set aside.
  4. Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
  5. Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
  6. In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
  7. On a plate place the potato salad in the center; arrange green beans and peppers on top.
  8. Slice the tuna thinly and arrange on top of the vegetables.
  9. Allow 4 slices per person.
  10. Top with sliced boiled eggs and throw olives around the salad.
  11. It is good looking and makes a good impression on the guests.

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