Tuna Niçoise Salad with Tahini Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 410
- Total Fat
- 29 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 118 milligrams
- Sodium
- 857 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 5 grams
- Protein
- 21 grams
- Sugar
- 6 grams
- Total: 40 min
- Active: 40 min
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.