Tuna Salad With Roasted Garlic Dressing

"It takes a bit of time and effort but it is so well worth it. I generally roast the garlic and shallots the day before. That way it cuts some time of the days preparation. The recipe originated from the Joy of Cooking and I made a few changes. This is an excellent dish to serve with pasta."
 
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Ready In:
2hrs
Ingredients:
14
Yields:
1 salad
Serves:
4
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ingredients

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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

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.
 
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