A more modern version of Salade Nicoise with an Asian influence that can be eaten as an entree. Salmon, halibut, or snapper also go well in this dish.
This recipe turned my non fish hubby into a fish guy! I followed the marinade and the dressing recipe to the tee... I made a garden salad with capers, bacon, Parmesan cheese and boiled eggs along with the veges! The dressing was the star of the show! I didn't have sushi grade tuna... but had tuna steaks... I just cooked them to med rare and they were perfect! Restaurant quality... Sure to impress at your next dinner party!
Read MoreThe citrus herb vinaigrette is too tart for our taste the way it stands. I even added a little maple syrup to see if it would cut the acidity, but it didn’t. I think the lime juice is the culprit
Read MoreThis recipe turned my non fish hubby into a fish guy! I followed the marinade and the dressing recipe to the tee... I made a garden salad with capers, bacon, Parmesan cheese and boiled eggs along with the veges! The dressing was the star of the show! I didn't have sushi grade tuna... but had tuna steaks... I just cooked them to med rare and they were perfect! Restaurant quality... Sure to impress at your next dinner party!
I only made the fish and sauce and served over rice instead of making the salad. I liked it but hubby LOVED it. I did double the jalapeno (personal preference), and subbed onion for shallot.
Simply yummy. The flavor is amazing! I barely seared the tuna. I used sushi grade. My whole family loved it. Definitely a keeper. Thanks Ryan.
OMG, this is the best salad recipe ever. The dressing is mouth-wateringly delicious. I served the veggies on garden salad greens and topped it with sockeye salmon (cooked on the bbq) instead of tuna. I included young garden potatoes in with the carrots, beans and cherry tomatoes and I served garden cucumber slices on the side. I will definitely be making this one again and again.
The vinaigrette was delicious, and went great with the tuna. I wasn't fond of the chervil, my wife however, loved it.
We absolutely loved this. My 5 & 6 year old said they didn't care for the dressing, but the 2 year old, 10 yr old, & 11 year old ate it up! As did my husband and I. Thank you for sharing.
The citrus herb vinaigrette is too tart for our taste the way it stands. I even added a little maple syrup to see if it would cut the acidity, but it didn’t. I think the lime juice is the culprit
