Asian Niçoise Salad with Seared Black Sesame Tuna

How many times, in the midst of the endless food of the holidays, have you wished for a simple salad? After a second helping of turkey, bowls of creamy mashed potatoes piled high with rich gravy and a larger-than-you-really-needed slice of decadent pumpkin pie for dessert, sometimes a salad sounds downright divine.

For those momentary healthful cravings, this salad is perfection. It’s not just an ordinary Niçoise salad (which usually contains canned tuna fish), but instead features slices of black-sesame-crusted tuna atop a bed of bright baby greens and tossed with an Asian-style wasabi vinaigrette.

As if this salad wasn’t good enough, want to add something magical to it? Try adding fried bean threads for an irresistible crunch. You can purchase bean threads (also called glass noodles or Chinese vermicelli) in most major grocery stores. They are delicate noodles made from mung bean starch. Here’s the magic part: when deep-fried (we recommend an inch or so of oil heated to 350ºF), they puff up instantly into airy, crunchy garnishes. They are a wonderful textural addition to this salad or other Asian dishes such as stir-fries and lettuce wraps.

Asian Niçoise Salad with Seared Black Sesame Tuna

Ingredients

For dressing:

• 1 teaspoon Spice Islands Wasabi Powder or other instant wasabi powder
• 1 tablespoon rice vinegar
• 1/2 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/8 teaspoon Spice Islands Ground Coriander
• 2 tablespoons canola oil

For tuna:

• 1 tablespoon canola oil
• 2 (8 ounce) sushi-grade ahi tuna steaks
• Spice Islands Fine Sea Salt and Spice Islands Fine Grind Black Pepper, to taste
• 1/4 cup Spice Islands Black Sesame Seeds

For salad:

• 6 ounces haricot verts (French green beans) or green beans, trimmed
• 6 ounces mixed baby greens
• 1 pint cherry tomatoes, quartered