A deconstructed version of the French classic, Nicoise Salad made with fresh Tuna and Quail eggs, making it a complete meal for a quick & healthy lunch.

https://www.youtube.com/watch?v=I66yaHM-qp0

‍Recipe Card

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Method of Preparation:

• Cook potato for 12min then put into ice water.
• Blanch tomato for 45 seconds then put into ice water. Peel, deseed, and make small balls.
• Make small balls out of cucumber and mix in with tomato, add salt and pepper and make a salsa.
• Cut potato slices and keep together.
• Cut mange tout into julienne.
• Tuna, spice up tuna, wrap in cling film and put in the fridge for 15 min, then lightly oil a non-stick pan and pan-fry the tuna for 1 min.
• Plate up ingredients as desired.

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‍Chef Sergio Freitas

In his journey of becoming a premier emerging chef at the famous Michelangelo Hotels under the guidance of the renowned celebrity chef Andrew Atkinson to becoming a new age culinary entrepreneur, Sergio Freitas developed & extended his skills both to explore, experience and push his limits over a period of over 16 years in culinary.

He loves to mix things up to create new textures &  flavours that are not widely expected to be seen or experienced on a plate in a surprisingly complementing way. 

Sergio always wanted to give back to the industry that made him what he is today, and joined ICCA Dubai as a Chef Instructor to share his knowledge with the future of the culinary industry.

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