Eastern style tuna nicoise salad with tea marbled eggs and wasabi vinaigrette recipe

Step by Step

Step 1

For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour.

Step 2

For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well.

Step 3

For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain.

Step 4

To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate.

Step 5

Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving.

Ingredient

Light brown sugar

4 teaspoon 0.66 fl. ozs
Peanut oil

2 tablespoons 2 tablespoons
Light soy sauce

2 tablespoons 2 tablespoons
Dark soy sauce

1 teaspoon 0.17 fl. ozs
Extra-virgin olive oil

6 tablespoons 6 tablespoons
Star anise

3 whole 3 whole
Light soy sauce

1 tablespoon 0.5 fl. ozs
Peeled grated ginger

1 tablespoon 0.5 fl. ozs
Mirin

2 tablespoons 2 tablespoons
Wasabi paste

1 teaspoon 0.17 fl. ozs
8-ounce ahi tuna steaks

6 to 6 to
Or 1/4 cup clear rice vinegar

1 lemon 1 lemon
Tomatoes

10 cherry 10 cherry
-marbled quail eggs

8 tea 8 tea
French green beans

8 ounces 8 ounces
Chinese five-spice powder

2 teaspoon 0.33 fl. ozs
Romaine lettuce heart

1 small 1 small
Brined capers

2 teaspoons 2 teaspoons
Quail eggs

12 fresh 12 fresh
Kalamata olives

8 pitted 8 pitted
Mixed greens

4 ounces 4 ounces
Tea bags

2 black 2 black
Light soy sauce

1 teaspoon 0.17 fl. ozs

Eastern style tuna nicoise salad with tea marbled eggs and wasabi vinaigrette recipe | food network

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Ingredient

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