Tuna Niçoise salad
TUNA NICOISE SALAD
Serves 2
Prep time: 12 mins
Cooking time: 10 mins
INGREDIENTS
1 pack Yumi’s Dill Pickle Bites
1 fillet of raw salmon
½ cup toasted white and black sesame seeds
Butter lettuce leaves, washed and dried
Salad ingredients of your choice (sliced cherry tomatoes, sliced cucumber, spring onion, avocado)
2 boiled eggs, shelled and halved
Yumi’s Dill Pickle Dip, to serve
METHOD
Place toasted sesame seeds on piece of baking paper in a flat rectangle the length of the salmon fillet.
Roll and lightly press the salmon fillet onto the sesame seeds so that the outside of the fillet is coated in the seeds.
Meanwhile, heat the Yumi’s Dill Pickle Bites as per directions on pack.
Lightly spray a pan with oil and heat to medium heat over the stove. Add coated salmon fillet and pan fry on all sides until lightly golden but not cooked all the way through.
Slice the fillet into 1cm wide pieces.
Assemble all salad ingredients evenly into two small serving bowls.
Top with the salmon slices, Yumi’s Dill Pickle Bites, boiled egg halves, and dollop over the Yumi’s Dill Pickle Dip. Serve immediately.
