Tuna Salad with Roasted Vegetables

 

 

 Preheat oven to 425 F

Ingredients:

6 fingerling potatoes, sliced in half lengthwise

12 grape tomatoes

3 large slices red onion

8 asparagus spears, trimmed

12 oz raw tuna(or canned flaked tuna packed in water)

4 cups baby spinach

3/4 cup dices cucumber

10 Kalamata olives

Dressing

2 Tbsp olive oil (if using garlic infused olive oil, omit fresh garlic)

2 Tbsp Sicilian Lemon White Balsamic

4 anchovy fillets, finally chopped (I use a good squirt of anchovy paste)

1 tsp finely chopped garlic

1/2 tsp Dijon mustard

pinch salt and pepper

Garnish

3 Tbsp chopped fresh dill