Tuna Niçoise Ponzu Salad

nicoise ponzu.jpg

I loved creating this fusion recipe with the classic French salad combined with the Japanese sauce.  I couldn’t find dashi (kelp stock) in France so sadly had to leave it out but this will definitely enhance the flavours.  Its refreshing to have in this warm weather and not to mention healthy with lots of colours.  

Serves 2



250g tuna steak, I used one of about 2cm thick

1 butter lettuce, washed and roughly torn

200g green beans, trimmed

250g petits pois, I used fresh but frozen is fine

1 red bell pepper, diced

2 radishes, finely sliced

3-4 tbsp sesame seeds

Sea salt and black pepper

2 tbsp sunflower oil for frying

For the ponzu dressing:

3 tbsp sweet rice wine

3 tbsp soya sauce, I used tamari

3 tbsp rice wine vinegar

6 tbsp lime juice and the zest of 1 (about 1 lime)

6 tbsp lemon juice (about 1/2 a lemon)

1/2 tsp honey

2 tbsp dashi

1 tbsp sunflower oil

In a small bowl whisk all of the ingredients together for the dressing and put to one side.

Set a frying pan to a medium to high heat and wait until it is hot before adding in the sunflower oil.  Then add in the tuna steak and fry for about 1 minute before turning it over.  Cook for another 1-1.5 minutes before laying on a plate with the sesame seeds.  Cover in the seeds and then use a sharp knife to thinly slice the steak.  Prepare a large serving platter and add the salad leaves, green beans, peas, pepper and top with the tuna slices.  Scatter over the chopped radish and drizzle with the ponzu sauce.  Eat straight away!

Nina ParkerComment