Today a recipe for a Caribbean Niçoise Salad. The Niçoise salad might be one of the most famous salads in the world. A traditional French niçoise is made with ingredients like beans, potatoes, tomatoes, olives, and canned tuna. The dressing could be a simple vinaigrette or plain olive oil, depending on who you ask.
I love reinventing traditional dishes by giving them a Caribbean twist. This colorful version of the classic Niçoise salad is packed with local veggies, and a sweet mango dressing. I swapped the canned tuna for delicious freshly caught tuna that we briefly sear on both sides. What’s not to like?
Caribbean Niçoise Salad
2 cups (200g) okra, sliced in half lengthways
1 tablespoon extra virgin olive oil
1lb.(450g) fresh tuna filet
1½ cup (100g) yardlong beans, cut into 3” (7,5cm) pieces
8 cups (125g) mixed salad leaves (about 2 bunches)
1 cup (175g) cooked quinoa (1/3 cup uncooked)
1 cup mango dressing (X)
¼ cup (30g) shelled pumpkin seeds
¼ cup (30g) pomegranate seeds
1 cup (175g) mango, diced
4 tablespoons (20g) jalapeño, thinly sliced
coarse sea salt and pepper
Heat a griddle pan and sear the okra on both sides until lightly charred, about 2 minutes on each side. Toss the okra in a bit of olive oil and sprinkle with coarse sea salt. Season the tuna with salt and pepper and briefly sear on all sides in the same pan, for about 1 to 2 minutes depending on the size of your tuna. The tuna should still be rare on the inside. Thinly slice the tuna. Blanch the yardlong beans in boiling water for 30 seconds and cool in an ice bath. In a bowl, toss the salad leaves with the quinoa and dressing. Divide the salad over 4 plates and top with the beans and okra. Divide the tuna over the plates and bring together the Caribbean niçoise Salad by garnishing with the seeds, diced mango and jalapeño slices.
Interested in trying out more Caribbean variations on famous recipes? Try my recipe for sweet potato pancakes.