Chilled Asparagus with Sweet Peppers and Tuna Dressed in My Favorite Scallion Vinaigrette – Lauren G

Ingredients

• 4 Roasted Bell Peppers: 2 red and 2 yellow, skinned, seeded and sliced Garlic Confit Oil or extra-virgin olive oil, as needed
• Garlic Confit Oil or extra-virgin olive oil, as needed
• 2 cloves garlic, minced
• Freshly ground black pepper to taste
• Capers, drained (a few tablespoons)
• Chiffonade of Fresh Basil
• 1/3 cup Pitted Kalamata Olives, sliced
• 1 small red onion, sliced into thin strips
• Balsamic vinegar to taste
• 2 1/2 to 3 pounds tender young asparagus blanched and chilled (see instructions that follow)
• My Favorite Scallion Vinaigrette (following)
• 1 can (10.5 ounces) garbanzo beans (chickpeas), rinsed and well drained
• 4 cans (6 1/8 ounces each) Italian chunk light tuna (packed in olive oil), drained and flaked with a fork (not mashed)
• 1/3 cup additional drained capers (optional)