Tuna Salad With Roasted Garlic Dressing

1. 1

   Wrap garlic and shallots in foil and roast in an oven at 400F until soft.

2. 2

   Set aside to cool.

3. 3

   Gently grill or broil tuna if using fresh until some still pink.

4. 4

   Set aside to cool.

5. 5

   Boil potatoes until tender.

6. 6

   Remove let cool and then cut into 1/2 inch slices.

7. 7

   In same pot add cut beans and boil until bright green (2-3 minutes).

8. 8

   When cool cut into bite size pieces.

9. 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. 10

    Puree.

11. 11

    As the machine purees slowly pour in 4 more table spoons of olive oil.

12. 12

    In a bowl add the flaked tuna, potatoes and green beans; mix well.

13. 13

    Then add the capers and black olives; mix well.

14. 14

    Pour in the dressing and-again; mix well.

15. 15

    Serve salad on top of the lettuce.

* Per serving · 4 servings · Values may vary.