Asian Nicoise Salad Recipe

    2 Servings


For the Salad:
  • 6 ounces Creamer Potatoes, About 6 small potatoes
  • Salt
  • 2 Eggs
  • 1/2 large Red Bell Pepper, Cut into large cubes
  • 1 small bunch Asparagus
  • 2 teaspoons Extra Virgin Olive Oil
  • 2 tablespoons Toasted Sesame Seeds
  • 8 ounces Ahi Tuna Steaks, 2 small steaks
  • 6 cups Spinach, Packed
  • 1/2 cup Cherry Tomatoes, Halved
  • 3 tablespoons Sliced Black Olives
  • 4 teaspoons Capers
For the Vinaigrette:
  • 1 tablespoon Coconut Aminos, Plus 1 teaspoon
  • 1/2 tablespoon Fresh Lemon Juice
  • 1/2 teaspoon Minced Fresh Garlic
  • 1/2 teaspoon Minced Fresh Ginger
  • 1/4 teaspoon Mustard
  • 1/8 teaspoon Ground Turmeric
  • 1/8 teaspoon Sea Salt
  • 1 tablespoon Extra Virgin Olive Oil


  1. Place the potatoes in a large pot and cover with cold water. Season generously with salt. Bring the pot of water to a boil over high heat. Once boiling, reduce to medium-high and cook the potatoes until fork tender, about 10-12 minutes.
  2. While the potatoes cook, place the eggs in a medium pot and cover with 1 inch of cold water. Bring the water to a rapid boil over high heat. Once boiling, turn the heat off, cover the pot (but don’t remove it from the heat) and let the eggs stand for 10-12 minutes. Then, drain out the water and cover with cold water to chill until ready to use.
  3. Bring another medium pot of generously salted water to a boil. Once boiling, add in the red pepper and asparagus, and cook just until fork tender, about 3 minutes. Immediately drain and transfer to a bowl of ice water to stop the cooking process.
  4. Heat the 2 tsp of olive oil in a large pan over medium-high heat. While the oil heats, spread the sesame seeds into a shallow plate that has sides.
  5. Lightly press each side of the tuna steaks into the sesame seeds until all sides are evenly coated.
  6. Place the tuna into the hot pan and sear just until the seeds darken, about 1-2 minute per side, depending on how cooked you like your tuna. Make sure you sear all the sides, not just the front and back! Set aside while you make the vinaigrette.
  7. Whisk all the vinaigrette ingredients, up to the olive oil, together in a medium bowl. Then, while constantly whisking, stream in the olive oil until well mixed.
  8. Place the spinach, tomatoes, asparagus and bell pepper into a large bowl and toss with the vinaigrette. Divide between two large bowls.
  9. Then, divide the capers, olives, eggs and potatoes (slice them if you wish) on top. Finally, slice the tuna and divide between the bowls.
  10. DEVOUR.


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Related Recipes:
Healthy Recipes, Salad Recipes, Tuna Recipes, Seafood Recipes, Vegetable Recipes, Lunch Recipes, Dinner Recipes, Easy Dinner Recipes, Potato Recipes
Recipe Yields:
2 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Taylor Kiser
Recipe Yields: 2 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 2

Amount Per Serving
Calories from Fat 188
Calories 508

% Daily Value*
Total Fat 24g
  Saturated Fat 1g
Sodium 445mg
Total Carbohydrate 29g
  Dietary Fiber 7g
  Sugars 5g
Protein 35g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.