TUNA NIçOISE SALAD WITH TAHINI DRESSING

Tuna Niçoise Salad with Tahini Dressing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 410, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 857 milligrams, Carbohydrate 17 grams, Fiber 5 grams, Protein 21 grams, Sugar 6 grams