Nicoise
Salad
with Poached Eggs and Tuna
45 min
The Salad …
Carefully mix together the vegetables
and herbs to create a delectable summer salad. Make the marinade by blending the black balsamic vinegar, olive
oil, mustard and honey to make the
salad dressing, season it with freshly
ground pepper and drizzle it over the
salad. Garnish with cherry tomatoes.
The Poached eggs …
Bring the water to a boil, add the
white balsamic vinegar (ratio 1:10)
and quickly whirl around using a
wire whisk. Carefully add one egg
after another to the swirling water
and allow the eggs to simmer for 10
minutes. Cautiously lift the eggs out
of the water and place them on top of
the salad.
Main course
The Tuna …
Cut the tuna into four pieces. Combine
the sesame oil, pepper, sugar, coriander
seeds and canola oil. Marinate the fish
pieces in this mixture for 1 hour.
Sear the fish on both sides for one
minute in a hot pan (until pink in the
center).
As a side …
Crisp 4 slices of baguette in olive oil.
„ Nutrition value
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Ingredients to serve 4
150 g green beans, pre-cooked from a jar
(liquid drained)
12 slices cucumber
1 red onion, cut into fine rings
½ yellow bell pepper, cut into strips
1 TBSP chives, cut finely
4 TBSP black balsamic vinegar
6 TBSP olive oil
1 TSP honey
Freshly ground black pepper
½ TSP mustard
4 cherry tomatoes for garnishing
4 eggs
1 TBSP white balsamic vinegar
400 g tuna filets
2 TBSP sesame oil
½ TSP brown sugar
½ TSP coriander seeds
2 TBSP canola oil
4 baguette slices