Sesame Crusted Tuna Nicoise Salad
Cook Time 15 mins
Prep Time 15 mins
Servings 4

White Hot Vinaigrette: 

½ cup orange juice 

2 tablespoon white wine vinegar 

4 tablespoons honey 

2 tablespoon TRUFF White Hot Sauce 

2 tablespoon Dijon mustard 

1 teaspoon capers, chopped 

Salt and black pepper, to taste 

Sesame Crusted Tuna: 

4 x tuna steaks 

3-4 tablespoons cornstarch 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon salt 

1 teaspoon black pepper 

2 eggs 

2 tablespoon soy sauce 

4 teaspoons rice wine or rice wine vinegar

4 tablespoons white sesame seeds 

4 tablespoons black sesame seeds 

4 tablespoons olive oil 

Nicoise Salad: 

½ cup mixed pitted olives (black and green) 

4 hard boiled eggs, peeled and halved 

12 yellow baby potatoes, blanched 

250grams green beans, blanched 

2 small cucumbers, sliced 

1 packet cherry tomatoes, halved 

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Sesame Crusted Tuna Nicoise Salad

There are few things more impressive than a perfectly seared steak. This recipe relies on butter to not only impart additional flavour but deepen and enhance that eye catching, mouth watering sear. Super thick steaks, like our recommended bone-in ribeye, are perfect for butter searing.

A thicker steak gives us a little more grace time. Not only allowing more ‘sear’ time without the risk of overcooking, but allowing a little additional contact time with our aromatics and seasonings. Speaking of seasonings, we liberally season these steaks with TRUFF’s Black Truffle Salt.

This truffle salt is super versatile. If you crave the luxuriousness of truffles, truffle salt will easily become your go-to seasoning. In addition to the truffle salt, we infuse the butter with fresh thyme and rosemary. Two herbs synonymous with meaty steaks that also pair really well with earthy and umami truffles. Best of all, this meal comes together in under 30 minutes, leaving you more time to pamper the queen of your heart!

  1. To make the vinaigrette, place orange juice, vinegar, honey, hot sauce, mustard, and capers in a medium bowl, whisk to combine. Season to taste with salt and pepper and place in a sealable container and refrigerate until ready to serve.
  2. To make the tuna, pat tuna steak dry with paper towels, and set aside. Place cornstarch in a shallow bowl and season with garlic powder, onion powder, salt, and pepper, stir to combine. Place egg, soy sauce, and rice wine in another shallow bowl, and whisk to combine.
  3. Lastly, place the white and black sesame seeds in another shallow bowl, and stir to combine. Cover the tuna steaks in cornstarch, shaking off any excess. Dip the steaks in the egg wash and let any residual egg drip off before thoroughly coating in the sesame seeds. Place the coated tuna steaks on a wire rack-lined baking sheet to rest while you heat the oil.
  4. Heat the oil in a large pan over medium heat. Once hot, add the tuna steaks, and cook for 2-3 minutes per side. Just enough cooking time to lightly toast the sesame seeds and to sear the outer edges of the tuna steak. (If you’d like for your tuna to be cooked further, bake in the oven, 180°C for 10-15 minutes, elevated on a wire rack, instead of searing in a pan).
  5. Once seared, remove from the pan, and set aside to rest on a wire rack for 5 minutes before slicing.
  6. Divide olives, hard boiled eggs, cooked baby potatoes, cooked green beans, cucumbers, tomatoes, and sesame crusted tuna between plates. Drizzle the salad with dressing before serving or serve with the dressing on the side.

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