Tuna Salad With Roasted Garlic Dressing

Ingredients

• 1 (6 ounce)  tuna steaks (lightly grilled or broiled, it should remain a bit pink) or

  1 (6 ounce) can italian canned tuna (drained and flaked)

• 6 small red potatoes
• 1 lb trimmed fresh green beans
• 1/2 cup black olives
• 2 tablespoons capers or green olives
• 1 head butter lettuce, separated into leaves and washed

Dressing

• 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

Directions

1. 1

   Wrap garlic and shallots in foil and roast in an oven at 400°F until soft. Set aside to cool.

2. 2

   Gently grill or broil tuna if using fresh until some still pink. Set aside to cool.

3. 3

   Boil potatoes until tender.

4. 4

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

5. 5

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

6. 6

   When cool cut into bite size pieces.

7. 7

   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.

8. 8

   Puree.

9. 9

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

10. 10

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

11. 11

    Then add the capers and black olives; mix well.

12. 12

    Pour in the dressing and-again; mix well.

13. 13

    Serve salad on top of the lettuce.