Tuna Salad With Roasted Garlic Dressing

• 1 (6 ounce) tuna steaks (lightly grilled or broiled, it should remain a bit pink) or 1 (6 ounce) canitalian canned tuna (drained and flaked)
• 6 small red potatoes
• 1 lb trimmed fresh green beans
• 12 cup black olives
• 2 tablespoons capers or 2 tablespoons green olives
• 1 head butter lettuce, separated into leaves and washed
• 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

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

tuna, red potatoes, green beans, black olives, capers, butter, garlic, shallots, extra virgin olive oil, lemon juice, white wine vinegar, mustard, thyme, salt

Taken from www.food.com/recipe/tuna-salad-with-roasted-garlic-dressing-9489 (may not work)