Tuna Nicoise Salad Recipe with an Asian Twist

Tuna Nicoise Salad Recipe with an Asian Twist!

Craving a fresh, flavorful tuna nicoise salad recipe that packs nutrition and excitement without the potatoes? Try this Asian twist! BTW do you know where the word Nicoise comes from?

We transform the classic French dish with vibrant Asian influences. Teriyaki-kissed tuna meets crisp vegetables and creamy avocado. Red quinoa adds nutty texture and protein.

Traditional Salad Niçoise features tuna, eggs, and potatoes. This version skips the eggs and potatoes. Instead, we add bok choy, rocket, and pickled peppers for crunch.

Stuffed olives bring briny depth. Fresh avocado delivers creaminess. The spicy teriyaki tuna sits on fluffy red quinoa. A zesty Dijon dressing with our Galilee Green olive oil drizzles over the top. You create a satisfying meal in under 30 minutes.

This Asian version of tuna nicoise salad bursts with color, texture, and taste. Ready to make it?

Asian Tuna Nicoise Salad Recipe

Ingredients (Serves 2-4)

Try some of our Olive Oil from Israel!

** Red Quinoa Base:**
– 1 cup red quinoa, rinsed
– 2 cups water
– Pinch of salt

**Teriyaki Tuna:**
– 2 cans high-quality tuna, drained
– 2 tablespoons spicy mayonnaise
– 2 tablespoons Galilee Green Olive Oil
– 2 tablespoons teriyaki sauce

** Salad:**
– 2 cups bok choy, chopped
– 2 cups rocket (arugula)
– 2 stalks celery, sliced
– 1/2 cup stuffed green olives
– 1/2 cup pickled red peppers, sliced
– 2 carrots, thinly sliced
– 1 red onion, thinly sliced
– 1 large ripe avocado, cubed

**Dijon Olive Oil Dressing:**
– 3 tablespoons Galilee Green Olive Oil
– 1 tablespoon Dijon mustard
– 1 tablespoon apple cider vinegar
– Juice of 1 fresh lemon
– Salt and pepper to taste

Directions:

1. Cook the quinoa first. Bring water to a boil in a pot. Add quinoa and salt. Reduce heat and simmer for 15 minutes. Fluff with a fork. Let it cool slightly.

2. Prepare the tuna mix. Combine drained tuna, spicy mayo, Galilee Green Olive Oil, and teriyaki sauce in a bowl. Stir well. The olive oil adds silky richness.

3. Whisk the dressing. Mix Dijon mustard, olive oil, apple cider vinegar, and lemon juice in a small bowl. Season with salt and pepper. Taste and adjust.

4. Assemble the greens. Layer bok choy, rocket, and celery on plates.

5. Add vegetables. Scatter carrots, red onions, pickled red peppers, stuffed olives, and avocado cubes over the greens.

6. Build the plate. Spoon cooked red quinoa as a bed in the center. Top with generous portions of teriyaki tuna.

7. Drizzle dressing liberally. Finish with extra Galilee Green Olive Oil if desired.

Serve immediately. Enjoy this fusion masterpiece!

This Asian Tuna Nicoise salad proves healthy eating excites the palate. Red quinoa provides complete protein and fiber. Fresh veggies deliver vitamins. Our premium olive oil makes flavors pop.