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Torino And Brazil Nut Salad With Sweet Red Pepper Dressing

Healthycooking's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Pepper
Interest: 
Healthy

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