Asian Salade Niçoise

An asian twist on the grande dame of composed salads. Tuna, olives, potatoes, green beans, tomatoes, and eggs make up the classic version. I like to add sesame, soy sauce, and ginger to the vinaigrette for a change of taste. But if there are other flavors you prefer, feel free to improvise.

Serves 4-6

Vinaigrette

2 t garlic, minced

• 1 t ginger, grated

• 4 T rice vinegar

• 3⁄4 c extra virgin olive oil

• 1 t soy sauce

• 1⁄2 t sesame oil

• 1⁄4 t kosher salt

• 1⁄2 t pepper

• 1 lb fresh ahi tuna

• Everything bagel seasoning

• Kosher salt and black pepper

• 2 t avocado oil

• 1 c salad greens

• 1 lb green beans, blanched

• 1 lb small new potatoes, boiled or roasted

• 1 c cherry tomatoes, halved if desired

• 4-5 hard-cooked eggs, peeled and halved

• 1⁄2 c nicoise or kalamata olives

• 1-2 ripe avocados, sliced

• Flaky sea salt and black pepper

• Cilantro for garnish, chopped

To make the vinaigrette, whisk together all the ingredients. Taste for more salt if needed. Divide the vinaigrette in half and marinate the tuna with half of it in a shallow baking dish for 15-30 minutes. Reserve the other half for the salad.

Rub both sides of the tuna with avocado oil, and season with salt and pepper. Heat a non-stick skillet over medium-high heat. Place the tuna in the pan and sear 1-2 minutes, depending on the doneness you prefer. Flip and sear on side two, 1-2 minutes. Sprinkle on the Everything Bagel seasoning. Remove from the pan. Slice or flake the flesh and place on the platter.

Arrange ingredients on your serving platter. I like to start with salad greens underneath and a little to one side. Then fan out the green beans and potatoes. Tomatoes next, and eggs. Think of it as a color wheel, separating the different colors for maximum effect. Finish with olives and Recipe by: Catherine Pla Yield: serves 4-6 avocado. Drizzle about 1⁄4 cup (or more) vinaigrette over the salad. Sprinkle on some flaky salt, a few grindings of black pepper, and the chopped cilantro to garnish.