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Torino and Brazil Nut Salad with Sweet Red Pepper Dressing

Healthycooking's picture
  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1137 Calories from Fat 734

% Daily Value*

Total Fat 83 g128.4%

Saturated Fat 13.4 g67.2%

Trans Fat 0 g

Cholesterol 33.2 mg11.1%

Sodium 928.4 mg38.7%

Total Carbohydrates 25 g8.3%

Dietary Fiber 10 g40%

Sugars 9.3 g

Protein 65 g129.1%

Vitamin A 748.4% Vitamin C 407.4%

Calcium 29.6% Iron 49.9%

*Based on a 2000 Calorie diet

Torino And Brazil Nut Salad With Sweet Red Pepper Dressing Recipe