Tuna Salad With Roasted Garlic Dressing Recipe

Name: Tuna Salad With Roasted Garlic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) tuna steaks (lightly grilled or broiled, it should remain a bit pink) or 1 (6 ounce) canitalian canned tuna (drained and flaked); 6 small red potatoes; 1 lb trimmed fresh green beans; ½ cup black olives; 2 tablespoons capers or 2 tablespoons green olives; 1 head butter lettuce, separated into leaves and washed; 1 head garlic, top third cut off, remove papery skin; 2 shallots, papery skin removed; 10 tablespoons extra virgin olive oil; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon fresh thyme; salt and pepper

Servings: persons

1 (6 ounce) tuna steaks (lightly grilled or broiled, it should remain a bit pink) or 1 (6 ounce) canitalian canned tuna (drained and flaked)
6 small red potatoes
1 lb trimmed fresh green beans
½ cup black olives
2 tablespoons capers or 2 tablespoons green olives
1 head butter lettuce, separated into leaves and washed
1 head garlic, top third cut off, remove papery skin
2 shallots, papery skin removed
10 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme
salt and pepper

1
Wrap garlic and shallots in foil and roast in an oven at 400F until soft.
2
Set aside to cool.
3
Gently grill or broil tuna if using fresh until some still pink.
4
Set aside to cool.
5
Boil potatoes until tender.
6
Remove let cool and then cut into 1/2 inch slices.
7
In same pot add cut beans and boil until bright green (2-3 minutes).
8
When cool cut into bite size pieces.
9
When cool enough to handle, squeeze garlic and shallots into a blender and add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon wine vinegar, 1 teaspoon Dijon mustard, thyme and salt and pepper.
10
Puree.
11
As the machine purees slowly pour in 4 more table spoons of olive oil.
12
In a bowl add the flaked tuna, potatoes and green beans; mix well.
13
Then add the capers and black olives; mix well.
14
Pour in the dressing and-again; mix well.
15
Serve salad on top of the lettuce.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (6 ounce) tuna steaks (lightly grilled or broiled, it should remain a bit pink) or 1 (6 ounce) canitalian canned tuna (drained and flaked), 6 small red potatoes, 1 lb trimmed fresh green beans, ½ cup black olives, and more.

Yes, Tuna Salad With Roasted Garlic Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuna Salad With Roasted Garlic Dressing

How did you like this recipe?

Frequently Asked Questions