Tuna Salad With Roasted Garlic Dressing

A.M. Collins's Note:

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.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 1.0 salad

• 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
• ½ 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:

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