Tuna Salad With Roasted Garlic Dressing
- Ready In:
- 2hrs
- Ingredients:
- 14
- Yields:
-
1 salad
- Serves:
- 4
ingredients
- 1 (6 ounce) tuna steaks (lightly grilled or broiled, it should remain a bit pink) or (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 2 tablespoons 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
- Wrap garlic and shallots in foil and roast in an oven at 400°F until soft. Set aside to cool.
- Gently grill or broil tuna if using fresh until some still pink. Set aside to cool.
- Boil potatoes until tender.
- Remove let cool and then cut into 1/2 inch slices.
- In same pot add cut beans and boil until bright green (2-3 minutes).
- When cool cut into bite size pieces.
- 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.
- Puree.
- As the machine purees slowly pour in 4 more table spoons of olive oil.
- In a bowl add the flaked tuna, potatoes and green beans; mix well.
- Then add the capers and black olives; mix well.
- Pour in the dressing and-again; mix well.
- Serve salad on top of the lettuce.
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RECIPE SUBMITTED BY
A.M. Collins
Buena Park, Ca.
I once worked at an Indian restaurent and loved it so much I set out to learn how to do it. I have been so far successful with the exception of mastering a lentil dish called "Dahl". I also love mexican food as well as spanish "tapas". Right now I am trying to perfect the Korean dish Kimchi. I run a 900 psychic line which I do from home so while I am on the phone, constantly, I can also cook. I have recently become a vegetarian but the rest of my family hasn't so my challenge is to cook to all of our tastes.