Poppy-seed crusted tuna niçoise salad

Poppy-seed crusted tuna niçoise salad

By
From
Eat Right For Your Body Type
Serves
2
Photographer
Lisa Linder

In my version of the famed salad I have omitted the eggs and anchovies as one complex protein at a time is enough for our digestion. Sea fish is quite heating so if you have a skin- or heat-related (pitta) problem, it is best avoided. This is a great dish for vata as most elements are cooked and it could be eaten warm. Cook the tuna all the way through as raw fish is not very Ayurvedic. This salad is fine for kapha on the odd occasion but use less dressing.

Ingredients

Quantity Ingredient
2 small tuna steaks, about 1 cm thick
1 1/2 teaspoons poppy seeds
1 1/2 teaspoons vegetable oil
6 baby new potatoes
100g green beans, trimmed
7.5cm cucumber, peeled and finely sliced
8 black nicoise olives
2 handfuls salad leaves
salt and black pepper

Lemon pistachio dressing

Quantity Ingredient
1 1/2 tablespoons lemon juice, plus 3⁄4 teaspoon for the marinade
3 tablespoons olive oil
1 teaspoon white wine vinegar
1 small garlic clove, peeled and chopped
1 1/2 tablespoons water
10g pistachios, (shelled weight)

Method

  1. Boil the potatoes in their skins until tender. Add the beans, cook for 2–3 minutes, then drain. Pound or blend the dressing ingredients into a smooth paste. Separately toss the potatoes, beans and cucumber in a little of the dressing.
  2. Mix 3⁄4 teaspoon each oil and lemon juice with some seasoning and rub over the tuna. Heat the remaining oil in a non-stick frying pan. Sprinkle the poppy seeds over both sides of the tuna and pat them in. Place in the pan, cook over a moderate heat for 2 minutes on each side. Slice the tuna and pour the pan juices into the remaining dressing. Make a bed of greens with neat piles of the other ingredients on top. Drizzle the remaining dressing over the tuna.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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