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. 

Recipe Card 

Ingredients

Quantity
Tomato

1

Potato

1
Small cucumber

1

Micro herbs

One handful
Mange tout

70 g

Quail egg

1
Green olives

30 g

Fresh tuna

120 g

For Dressing

Lemon juice

1 spoon
Extra virgin olive oil

2 spoons

Dill

A pinch
Lemon juice

2 spoons

Salt & pepper

To taste

For Dill Mayonnaise

Mayonnaise

80 g
Dil

A pinch

Lemon juice

2 spoons
Salt and pepper

To taste

Spices for Tuna

Salt

A pinch

Black pepper

A pinch
Dill

A pinch

Cajun spice

A pinch
Black sesame seeds

A pinch

White sesame seeds

A pinch
Oregano

A pinch

 

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 

Sergio’s culinary career began early on, inspired by his parents and their love & respect for quality & traditions, leading him to take upon culinary arts as his career path. After graduating from HTA School of Culinary Arts, South Africa, Sergio started his culinary journey at the Michelangelo Hotels under the guidance of the celebrity chef, Andrew Atkinson, the Executive Chef of the property. He developed and extended his skills there to all the outlets of the hotel, enabling him to be a part of a new opening team of The Fairway Hotel and Spa. Spotting immense talent in him, he was soon promoted to the position of Sous Chef under Chef Jean – Pierre Siegenthaler, in which he continued pleasing the palates of the hotel’s most exclusive clients.

In 2012, Sergio was given the opportunity to be the Senior Sous Chef at a well-known catering company in South Africa, where he was soon promoted to the position of Executive Chef. During this period, he launched many International brands in the culinary business, catered for celebrities and participated in events for the president of South Africa on several occasions. He has also been featured on TV shows and Radio programs promoting the love for food.

Outside his catering business, Sergio worked closely with a company called Mess, which provided soup kitchens around the Johannesburg, feeding the homeless. A cause close to his heart; cooking, comfort and care allow him to channel his culinary expertise for the aid of those in needs.

Sergio always wanted to give back to the industry that gave him all that he has dreamt of, and that’s why decided to teach and joined the ICCA Dubai as a Chef Instructor to share his knowledge with the future of the culinary industry.