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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.




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


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


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


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

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Nutrition (per serving)

  • Calories = 370

  • Total fat = 23g

  • Total carbohydrates = 14g

  • Fiber = 5g

  • Protein = 30g

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