Ojai Tapenade

By Sunset
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1 large head fennel, stalks trimmed

1 tablespoon oil-packed tuna

1 tablespoon chopped flat-leaf parsley

2 oil-packed anchovy fillets, chopped

2 tablespoons capers, rinsed and drained

1/2 teaspoon dried thyme

1 cup pitted mild black olives, such as kalamata or Ni├žoise (not oil-cured)

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/3 pound green beans, ends trimmed

1 small head cauliflower, cut into florets

1 pound small red thin-skinned potatoes (2-in. diameter)

8 to 10 radishes, halved if large

1 cup grape or cherry tomatoes

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