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Revisited Nicoise Salad with Tuna Skewers
Diced tuna marinates in soy, ginger and lemongrass, then steams on skewers rolled in sesame seeds, while eggs cook in ramekins and potato and beans steam separately, all in the Micro Urban. The result is a niçoise-style plate with layers built one basket at a time.
- Total time
- 54 min
- Prep
- 20 min
- Cook
- 14 min
- Rest
- 20 min
Ingredients
Method
Mix the marinade ingredients in a bowl with the diced tuna and marinate in the fridge for about 20 minutes.
Set 6 oiled ramekins in the large basket of the Tupperware Micro Urban and crack an egg into each. Set the basket over the base filled with 400 ml (14 fl oz) cold water, close and steam for 7 minutes (soft) or 9 minutes (hard) at 600 W. Remove the ramekins and set aside.
Top and tail the green beans. Peel the potato and dice it small. Set them in the large basket over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 10 minutes at 900 W.
Thread the drained, marinated tuna onto the skewers and roll them in the sesame seeds. Line the lower basket with the lettuce leaves, set the skewers on top, stack the baskets and steam for a further 4 minutes at 900 W. Let cool slightly.
Peel the onion and tomato and slice them into rounds.
Arrange the salad leaves on a large platter and top with the eggs, tomato and onion rounds, the green beans and finally the tuna skewers. Season with salt and pepper and serve with a dressing flavoured with the remaining chopped coriander.
