Good green fun

[Photo provided to China Daily]

2 Nicoise Salad

From chef Jarrod Verbiak at Bistrot B, Rosewood Beijing hotel

Confit tuna pate:

120g tuna confit

20g mayonnaise

35g Nicoise olive

10g capers

5g parsley

10ml olive oil

Finely chop the olives, capers and parsley. Mix well with the rest of the ingredients and allow the dish to chill for 30 minutes before being served.

Tuna spices:

100g coriander seed

20g paprika

10g chili pepper

10g fennel seed

5g cumin seed

10g orange peel (dry)

Mix all the ingredients together and keep them in a dry, cool place.

Dressing de Provence:

150g garlic

100g shallot

80g Dijon mustard

300ml white vinegar

3g rosemary

1g lavender

2g tarragon

4g thyme

500ml olive oil

Salt

Chop the garlic and the shallot. Put the garlic, shallot, vinegar, mustard and chopped aromatic herbs into a mixing bowl. Add olive oil and incorporate with a whisk.

Making the salad:

120g tuna loin slice

10g Romaine lettuce

20g Boston lettuce

16g red radicchio lettuce

21g frisee lettuce

3g arugula

15g french bean

30g cherry tomato

30g baby potato

15g black olive

30g red and yellow bell pepper

10g red baby radish

Slice the tuna and marinate it with the spices in a very hot pan. Slightly pan-fry until the outside is a golden brown color but the inside remains red.

On a plate, arrange the vegetables and green leaves; then top with the tuna confit and Provencal dressing. Serves 1.