Sous Vide Salad Nicoise with Asian Vinaigrette
The classic salad Nicoise meets Asian flavors in this recipe. Forget canned tuna. It just can't compare with this sous vide preparation.
Servings: 4 people
Ingredients
For the Salad
- 500 Grams Tuna Loin
- 2 Large Potatoes boiled, peeled, and cut into chunks
- 1 Pieces Red Onion thinly sliced
- 1 Large Carrot peeled, cut into sticks, and blanched
- a handful Green Beans blanched
- 4 Pieces Eggs boiled to wax-stage, peeled, quartered
- a handful Salad Greens
For the Asian Vinaigrette
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Honey
- 1 Tablespoon Lime Juice
- 1 Tablespoon Sri Racha
- 1 Tablespoon Sesame Oil
- 3 Tablespoons olive oil
- 1 Clove garlic finely chopped
- 1/2 Teaspoon Ginger grated
- 1 Teaspoon Sesame Seeds toasted
Instructions
- Whisk all ingredients for the vinaigrette in a bowl. Set aside.
- Season tuna with salt and pepper. Put in a sous vide bag and cook for 15 minutes at 130F.
- Transfer tuna to an ice bath.
- Flake tuna and toss with all other ingredients in the vinaigrette.