Asian-Influenced Nicoise Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and set aside to cool.
• STEP 2.In a small bowl, whisk together the soy sauce, ginger, garlic, sesame oil, and rice vinegar to make the dressing.
• STEP 3.In a large bowl, combine the cooked potatoes, green beans, cherry tomatoes, sliced red onion, and olives. Toss with the dressing until well coated.
• STEP 4.Divide the salad onto plates and top with the seared tuna and hard-boiled eggs. Garnish with chopped cilantro and sesame seeds.
• STEP 5.Serve immediately and enjoy!

Cooking Tips

• Make sure to cook the potatoes until they are just tender. Overcooking them will result in a mushy texture.
• For a vegetarian version, you can substitute the tuna with tofu or tempeh.
• Feel free to add other vegetables like cucumber or radishes for extra crunch and freshness.

Storage and Serving

• This salad is best served immediately after assembling to maintain its freshness and crispness.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing and flavors.