1 (6 1/2 oz.) can tuna, flaked
1 med. potato, cooked, peeled and cut into wedges
1 c. mushrooms, sliced
1 (9 oz.) canned green beans, 1 c.
1 tsp. capers
1/3 c. dressing

DRESSING:

1/4 c. red wine vinegar
1 sm. clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper, freshly ground
1/2 tsp. dry mustard
1/2 c. vegetable oil

Combine all dressing ingredients above except oil. Blend well. Slowly add oil and mix until thickened. Will keep 1 to 2 weeks refrigerated. Serves 6.