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Golden Tahini Tuna Salad

Think of this beauty as our golden Niçoise. It has all the classic markers of the French bistro salad: jammy eggs, blanched green beans, tuna, and crisp greens. We’ve added avocado for some extra creaminess, our Golden Tahini for a lemony kick, and sesame seeds for some nuttiness. Taking care with the plating of each element makes this feel like an occasion as opposed to just a salad.

Chef Tip: Blanching is an easy way to keep green vegetables vibrant and crisp while taking away some of that raw edge. Simply bring a pot of salted water to a boil and cook the veggies until they’re bright and tender, but still have a touch of crispness. Transfer them to an ice water bath to stop the cooking process while cooling them down.

Ingredients

Steps

STEP 1

Shock the green beans, by dunking in boiling, salted water for about 2 minutes, then promptly putting them in a bowl filled with ice water to stop the cooking

STEP 2

In the same boiling water, gently add eggs and boil for 5 minutes

STEP 3

Lay the leaves of the radicchio in a serving bowl, then add the string beans, the tuna, and the avocado

STEP 4

Slice the eggs in half, long-wise and lay on the salad, then dress with the Golden Tahini and sprinkle with a pinch of salt and sesame seeds

Golden Turmeric Tahini

A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…

This recipe is also great with our Red Pepper Romesco and Herby Chimichurri sauce.

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