Teriyaki tuna nicoise salad
Whole tuna steaks marinated in Kikkoman Teriyaki Marinade tossed with fresh, summery salad ingredients. A healthy choice for picnics
- Preparation Time25 mins
- Additional Time20 mins marinating time
- Cooking Time20 mins
Nutrition per serving
- Energy344 Kcals
- Saturated Fat3.3g
- 450g fresh tuna steaks
- 4tbsp Kikkoman Teriyaki Marinade
- 450g new potatoes
- 225g green beans, trimmed
- 1 bunch spring onions, trimmed and chopped
- 30g black pitted olives, sliced
- 8 cherry tomatoes, halved
- 4 hard boiled eggs, halved
- 50g baby spinach leaves
- 1tsp wholegrain mustard
- Juice of ½ lemon
Place the tuna steaks in a non-metallic dish and pour over the teriyaki marinade, making sure they are well coated. Leave to marinate for 20 minutes.
Meanwhile, boil the new potatoes in lightly salted water for 15-20 minutes until tender. Place the beans in a steamer above the potatoes for 10 minutes. Drain the potatoes and toss in a bowl with the cooked beans. Add the spring onions, olives, cherry tomatoes, eggs and spinach leaves and toss well. Cover and keep warm.
Heat a ridged griddle pan and sear the tuna steaks for 2 minutes on each side. Add the excess marinade to the pan with the mustard and lemon juice and sizzle with the tuna steaks for 2 minutes.
Flake the tuna over the salad and drizzle with the hot marinade to serve.