Crisp Greens with Tonnato Dressing

This dressing is inspired by Italian tonnato, a sauce made from pureed tuna, customarily served over thinly sliced veal. Imported Genova tonno (tuna) works well in this recipe.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 141
Caloriesfromfat 37 %
Fat 5.8 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 1.5 g
Protein 10.2 g
Carbohydrate 14.7 g
Fiber 4.9 g
Cholesterol 15 mg
Iron 2.1 mg
Sodium 666 mg
Calcium 66 mg


1/4 cup reduced-fat mayonnaise
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of ground red pepper
2 garlic cloves, chopped
1 (6-ounce) can light tuna in olive oil, drained
8 cups torn romaine lettuce
1 cup peeled sliced cucumber
8 green bell pepper rings
8 red bell pepper rings
2 plum tomatoes, cut into (1/4-inch-thick) slices
1/4 cup finely chopped red onion, divided
4 teaspoons capers, drained and divided


To prepare dressing, combine the first 9 ingredients in a blender; process until smooth, scraping sides.

To prepare salad, combine lettuce, cucumber, green bell pepper,red bell pepper, and plum tomatoes in a large bowl; add dressing, tossing gently to coat. Place about 2 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 tablespoon onion and 1 teaspoon capers.

Dana Jacobi,

Cooking Light

March 2007
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