12 Abr Caribbean Niçoise Salad
Today, we have the pleasure to share a recipe from new book “Island Vibes, the Joy of Caribbean Cooking” by Helmi aka @caribbeanspicegirl. She loves reinventing traditional dishes by giving them a Caribbean twist. This colorful version of the classic Niçoise salad is packed with local veggies, a sweet mango dressing and delicious freshly caught tuna. What’s not to like?
2 cups (200g) okra, sliced in half lengthways
1 tablespoon extra virgin olive oil
1lb. (450g) fresh tuna filet
1½ cup (100g) yardlong beans, cut into 3” (7,5cm) pieces
8 cups (125g) mixed salad leaves (about 2 bunches)
1 cup (175g) cooked quinoa (1/3 cup uncooked)
1 cup mango dressing (X)
¼ cup (30g) shelled pumpkin seeds
¼ cup (30g) pomegranate seeds
1 cup (175g) mango, diced
4 tablespoons (20g) jalapeño, thinly sliced
coarse sea salt and pepper
How to prepare:
Heat a griddle pan and sear the okra on both sides until lightly charred, about 2 minutes on each side. Toss the okra in a little olive oil and sprinkle with coarse sea salt. Season the tuna with salt and pepper and briefly sear on all sides in the same pan, about 1 to 2 minutes depending on the size of your tuna. The tuna should still be rare on the inside. Thinly slice the tuna. Blanch the yardlong beans in boiling water for 30 seconds and cool in an ice bath.
In a bowl, toss the salad leaves with the quinoa and dressing. Divide the salad over 4 plates and top with the beans and okra. Divide the tuna over the plates and garnish with the seeds, diced mango and jalapeño slices.