Torino and Brazil Nut Salad with Sweet Red Pepper Dressing Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Canned italian tuna6 1⁄2 Ounce (1 Can, Tonno)
 Red wine vinegar18 Tablespoon (16 Tablespoons For "Rinsing" The Tuna, 2 Tablespoons For The Dressing)
 Olive oil1⁄4 Cup (4 tbs)
 Sweet red pepper1 , seeded and diced
 Drained capers1 Tablespoon
 Leaf lettuce head1 Small (Curly Leafed)
 Brazil nuts4 , sliced or coarsely chopped

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 mg

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

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.
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