Another great Sheet Pan Supper. This was amazing. I was pleasantly surprised how easily this warm salad came together and the amount of flavor was packed into these simple ingredients. The recipe calls for jarred tuna fillets. They looked so pretty placed on the roasted vegetables. An easily mixed vinaigrette added just the right amount of zip to this salad.
1 small shallot, finely diced
1 T. Dijon mustard
1/2 t. anchovy paste (sold in a squeezable tube, usually found next to the canned tomatoes at the grocery)
1/2 cup apple cider vinegar
1/2 cup extra virgin olive oil
1/2 t. freshly ground black pepper
2 T. chopped fresh tarragon leaves
1 pound haricots verts or green beans
1 pound baby potatoes, cut into wedges if needed....I used multicolored potatoes
2 cups cherry or grape tomatoes
1/2 cup niçoise or kalamata olives, pitted
2 jars (7 oz. each) tuna fillets in water or olive oil
4 hard boiled large eggs, quartered or sliced or a few of each
Preheat oven to 425 degrees. Line a sheet pan with foil or parchment paper.
In a small container, with a tight fitting lid, combine the shallot, mustard, anchovy paste, vinegar, olive oil, pepper and tarragon. Seal the container and shake it vigorously to combine and emulsify the dressing. Set aside.
Evenly spread the haricots verts, potatoes, tomatoes, and olives in a single layer on the prepared pan. Drizzle the veggies with 1/3 cup of the dressing and toss to combine.
Bake the vegetables, rotating the pan halfway through, until everything is browned and puckered and the potatoes are knife-tender, 20 - 30 minutes.
Meanwhile, drain the tuna fillets and place them in a bowl. Drizzle them with 2 to 3 T. of the dressing and toss to coat. This is the type tuna fillets I used.
When the vegetables are done, remove them from the oven and while they're still warm, arrange the dressed tuna and the hard boiled eggs on top. Sprinkle the eggs with a pinch of salt and serve the salad immediately, with extra dressing alongside.
From Sheet Pan Suppers by Molly Gilbert