Torino and Brazil Nut Salad with Sweet Red Pepper Dressing
|Canned italian tuna||6 1⁄2 Ounce (1 Can, Tonno)|
|Red wine vinegar||18 Tablespoon (16 Tablespoons For "Rinsing" The Tuna, 2 Tablespoons For The Dressing)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1 , seeded and diced|
|Drained capers||1 Tablespoon|
|Leaf lettuce head||1 Small (Curly Leafed)|
|Brazil nuts||4 , sliced or coarsely chopped|
Drain and discard the oil from the tuna.
Put the tuna into a strainer, and "rinse" the fish with red wine vinegar.
In a small skillet, heat the oil and stir-fry the red pepper for 3 minutes, or until barely cooked and still crisp.
Remove the skillet from the heat; add the capers and 2 tablespoons of red wine vinegar.
Allow the peppers to cool to room temperature.
Wash and shake or spin-dry the lettuce.
Arrange a bed of bite-size pieces of lettuce on 4 salad plates.
Divide the tuna among the plates.
Spoon on the red pepper dressing.
Top with the nuts.