Contemporary Salad Nicoise

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 200  g potatoes (boiled and cubed)
• 100  g green beans (blanched)
• 100  g  red peppers (roasted)
• 200  g tuna fish (fresh)
• 100  g black olives (pitted)
• 100  g  yellow peppers (roasted)
• 100  g green peppers (roasted)
• 200  g green beans (blanched)
• 6  eggs (boiled, sliced)
• 1  teaspoon  sesame oil
• 1⁄4 teaspoon sesame seeds
• 1⁄2 tablespoon honey
• 1  tablespoon  balsamic vinegar
• 1  teaspoon sugar
• 2  tablespoons extra virgin olive oil
• 2  bunches cilantro
• 60  g walnuts (toasted)
• 20  g parmesan cheese (grated)
• 2  red chilies (finely chopped)
• 10  ml tamarind paste
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon chili powder
• 1⁄4 teaspoon  cracked peppercorn
• 1⁄4 teaspoon coriander powder
• 1⁄4 teaspoon cumin powder
• 2  lemons, juice of
• 1⁄2 cup fresh basil (washed and soaked in cold water)
•  salt

Directions

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.