Roasted Nicoise Salad

I’m a longtime fan of Niçoise salads, and now that I’ve roasted the components, I think I like it even more.  The roasting intensifies the flavors of the vegetables, and the process doesn’t require any blanching. Here I’ve given vague ingredient measurements so you can adjust to the number of guests. Make as much dressing and fish seasoning as you need. The tuna can be served without the lemon juice sauce, but it adds a nice depth of flavor.  I also make this with salmon filets when good tuna steaks aren’t available.  Don’t be intimidated by the list of ingredients, this meal is a cinch to make!