: Windy City Wasabeans Nicoise Salad
- 1 head Boston lettuce, rinsed and torn into large pieces
- 1 pint cherry tomatoes, rinsed
- 1 cup shelled edamame, boiled in generously salted water for 3 minutes
- 1/4 small head red cabbage, finely shredded
- 4 eggs, boiled and cut in half lengthwise
- Rick's Picks Windy City Wasabeans
- 1 lb. fresh tuna steak, about 1" thick
- 1/4 cup Rick's Picks Windy City Wasabeans brine
- Freshly ground pepper
- 2 tablespoons canola or grapeseed oil (any mild flavored oil will do)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1/2 lime, juice only
- 1 teaspoon sugar
- 1 teaspoon Asian chili sauce
- Cilantro leaves
- Toasted sesame seeds
In a shallow baking dish, marinate the tuna steak in the Wasabean brine for 15 minutes at room temperature (alternatively, you can marinate the tuna in a covered baking dish overnight in the refrigerator). Heat a heavy skillet on high heat. Remove excess brine from the tuna and cover both sides with coarsely ground pepper. Add a splash of oil to the hot pan and place the tuna in the pan. Sear one side for 2 minutes. Using a large spatula, carefully turn the tuna over and sear the other side for 2 minutes. This will produce a rare tuna steak, so adjust cooking times to suit your preference. Remove tuna from pan and cool. Cut into 1/2" strips.
In a small bowl, whisk together all the dressing ingredients until well combined.
To assemble the salad, divide the lettuce evenly on 4 plates. Top the lettuce with the tomatoes, edamame, shredded cabbage, eggs and Wasabeans. Add the tuna strips. Drizzle a couple tablespoons dressing on top of the salad and garnish with cilantro and toasted sesame seeds. Enjoy with a glass of Sauvignon Blanc or Gewürztraminer.