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