Contemporary Salad Nicoise - cooking recipe

Ingredients

200 g potatoes (boiled and cubed)
100 g green beans (blanched)
100 g red peppers (roasted)
200 g tuna fish (fresh)
100 g black olives (pitted)
100 g yellow peppers (roasted)
100 g green peppers (roasted)
200 g green beans (blanched)
6 eggs (boiled, sliced)
1 teaspoon sesame oil
1/4 teaspoon sesame seeds
1/2 tablespoon honey
1 tablespoon balsamic vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
2 bunches cilantro
60 g walnuts (toasted)
20 g parmesan cheese (grated)
2 red chilies (finely chopped)
10 ml tamarind paste
1/4 teaspoon turmeric
1/4 teaspoon chili powder
1/4 teaspoon cracked peppercorn
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
2 lemons, juice of
1/2 cup fresh basil (washed and soaked in cold water)
salt

Preparation

Marinate fillet of tuna in lemon juice, salt, turmeric, chili powder, coriander powder, cracked pepper corns and cumin powder.
Grind together in a mixer cilantro, walnuts, chilies and olive oil to make a pesto.
Mix potatoes with pesto and set aside.
Mix blanched green beans with honey, sesame oil and sesame seeds; set aside.
Peel roasted peppers and cut into strips; marinade with balsamic vinegar, salt and sugar.
In a hot pan heat 1 tbsp of oil and sear season tuna on all sides leaving the center cold and rare.
On a plate place the potato salad in the center; arrange green beans and peppers on top.
Slice the tuna thinly and arrange on top of the vegetables.
Allow 4 slices per person.
Top with sliced boiled eggs and throw olives around the salad.
It is good looking and makes a good impression on the guests.