Nicoise Salad With Tomato Vinaigrette

• 6 None tomatoes, slit crosswise on the top
• 3 cloves garlic
• 4 None eggs
• 2 1/4 cups green beans
• 1 None small onion, peeled and finely diced
• 3-4 tbsp red wine vinegar
• 1 pinch sugar
• 3-4 tbsp olive oil
• 1 can (15.5 ozl) large white beans, drained and rinsed
• 12 None black olives
• 3 stalks parsley, coarsely chopped, (some set aside to garnish)
• 3 cans (each 5 oz) tuna in oil, drained

1. Preheat the oven to 400u0b0F. Put the tomatoes and garlic on a baking parchment-lined baking sheet and bake for 15-20 mins. Place eggs in a saucepan and cover with water. Bring water to a boil. Once the water reaches a boil, remove from pan from the heat. Let eggs sit in water 12 minutes, drain then run under cold water. Cook the green beans in boiling salted water for about 5 mins. Drain them and rinse them in cold water.
2. Remove the tomatoes and garlic from the oven, let them cool slightly and remove the skin. Peel the garlic and dice it finely. Mix the garlic, onion, vinegar and sugar and season it to taste. Drizzle the oil into the vinaigrette and mix it vigorously. Roughly chop the tomatoes and stir them into the vinaigrette.
3. Cut the eggs into quarters and mix them gently with the white and green beans, olives, parsley, tuna and dressed tomatoes with vinaigrette. Season to taste and serve garnished with parsley.

tomatoes, garlic, eggs, green beans, onion, red wine vinegar, sugar, olive oil, white beans, black olives, stalks parsley, oil

Taken from recipes-plus.com/api/v2.0/recipes/16037 (may not work)