Tuna Niçoise Salad with Tahini Dressing

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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3/4 pound carrots (about 6), cut into 2-inch pieces, halved or quartered lengthwise if thick

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1/2 pound green beans, trimmed, halved if long

2 large eggs

1/4 cup tahini

2 tablespoons white wine vinegar

1 small head red-leaf lettuce, torn

2 5-ounce cans tuna in olive oil, drained

8 radishes, thinly sliced

16 pitted kalamata olives

Za'atar spice blend, for sprinkling


  1. Place a baking sheet in the oven and preheat to 450˚. Toss the carrots with 1 tablespoon olive oil in a bowl; season with salt and pepper. Spread out on the hot pan and roast until tender and browned on the bottom, 25 to 30 minutes.
  2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 2 to 4 minutes. Remove with a slotted spoon to a paper towel–lined plate to cool. Carefully add the eggs to the pot of water; adjust the heat to maintain a gentle simmer and cook until the yolks are jammy, 7 minutes. Drain the eggs and run under cold water until cool enough to handle. Peel the eggs and cut each into 4 wedges.
  3. While the eggs are cooking, make the dressing: Whisk the tahini, 1/4 cup water, 1 tablespoon olive oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Thin with more water, if necessary.
  4. Toss the lettuce in a large bowl with the remaining 1 tablespoon olive oil and 1 tablespoon vinegar; season with salt and pepper. Divide among plates. Top with the tuna, roasted carrots, green beans, radishes, olives and eggs. Drizzle with the tahini dressing and sprinkle with za'atar.