Smashed and Crispy Potato Salad with Yellowfin Tuna

Ingredients

• 2 (5 oz) cans Genova Yellowfin Tuna in Olive Oil, reserve the oil
• 2 pounds baby potatoes
• 2 Tablespoons olive oil
• 2 cups chopped lettuce
• 1 bunch asparagus, blanched
• 1/4 red onion, sliced
• Lemon wedges, for serving

Dressing

• Reserved oil from the tuna cans
• 1 clove garlic, minced
• 2 teaspoons mustard
• Salt and pepper, to taste

Directions

1. Make the dressing: combine the reserved oil from the tuna cans with the garlic, mustard, salt, and pepper to taste and whisk together. Set aside.
2. Boil the potatoes (add generous amount of salt to water) for about 10-15 minutes or until potatoes are tender. Remove potatoes from boiling water and allow to cool to touch.
3. When potatoes are cool, press down and gently smash to flatten potatoes.
4. Heat large skillet on medium high heat. Add olive oil and sear potatoes both sides.
5. Add lettuce to platter. Plate potatoes and top with asparagus and red onion.
6. Add chunks of the tuna on top then drizzle with the dressing.
7. Serve with lemon wedges.