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.
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
How to Make It
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.