Spinach & Tuna Salad with Roasted Tomatoes

Serves 4

Ingredients

• 6 whole Roma tomatoes, halved 
• 2 tablespoons of olive oil 
• 1/8 teaspoon pepper 
• 1 bag of spinach (organic - baby) 
• 1 bunch of fresh asparagus 
• 9 ounce can of tuna, packed in water (Tonnino Brand)

Dressing

• 2 tablespoons of olive oil 
• 2 tablespoons of fresh lemon juice 
• 1/4 cup of basil leaves, shredded 
• 1 teaspoon of brown sugar 

Preparation

1. Place the tomatoes on a baking sheet, cut side up and sprinkle with olive oil and pepper.  Bake at 350F for about 25 minutes till they are soft.  Cool. 
2. Blanch the asparagus by putting 1/2 inch of water in a shallow pan.  Add the asparagus and cook on high for about 5 minutes - turning the spears till they are bright green and still crisp.  Cool. 
3. Arrange the spinach and asparagus on serving plates.  Top with the tomatoes. (3 per person). 
4. Drain the tuna and add a small scoop to each salad. 
5. To make the dressing, combine the oil, lemon juice, basil and sugar in a small jar and shake well.  Drizzle over the salad. 

Tips

• To prepare asparagus, snap the ends off - about 1-2" on each stock.  They will break off naturally.  Buy the thickest asparagus you can find as it is tastier and more tender than the thin spears. 
• If you prefer fresh tuna, grill the tuna first and let it cool.  Slice it and serve with the salad.  You can substitute cooked chicken for the tuna. 
• Try Chunk White - Tongol brand tuna available at Whole Foods. 
• Always add the salad dressing just before serving.  When the dressing sits too long on the salad, the leaves will become soggy.  Serve the dressing separately on a buffet table where food is available for a long period of time.