Name: Tuna Niçoise Salad with Tahini Dressing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.
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.
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.
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.

Photograph by Ralph Smith

Tuna Niçoise Salad with Tahini Dressing

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