Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette
1 hr 40 min
25 min
2 to 4 servings
1 hr 40 min
25 min
2 to 4 servings


  • 2 tablespoons mirin
  • 1 tablespoon peeled grated ginger
  • 1 tablespoon light soy sauce
  • Two 6 to 8-ounce Ahi tuna steaks
Wasabi Vinaigrette:
  • 2 tablespoons light soy sauce
  • 1 teaspoon wasabi paste
  • Juice of 1 lemon or 1/4 cup clear rice vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon light brown sugar
  • Pinch sea salt
  • Freshly ground white pepper
  • 1/2 teaspoon Chinese five-spice powder
  • Sea salt
  • 2 tablespoons peanut oil
  • 8 ounces French green beans, blanched
  • 4 ounces mixed greens
  • 10 cherry tomatoes, halved
  • 8 Tea-Marbled Quail Eggs, recipe follows, or 2 large eggs, medium-boiled and quartered
  • 1 small Romaine lettuce heart, thinly shredded crosswise
  • 2 teaspoons brined capers, drained
  • 8 pitted kalamata olives
Tea-Marbled Quail Eggs:
  • 12 fresh quail eggs
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon light brown sugar
  • 3 whole star anise
  • 2 black tea bags



For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour. 

For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well.

For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain. 

To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate.

Tea-Marbled Quail Eggs:

Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving. 

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