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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 141
  • Calories from fat: 37%
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 10.2g
  • Carbohydrate: 14.7g
  • Fiber: 4.9g
  • Cholesterol: 15mg
  • Iron: 2.1mg
  • Sodium: 666mg
  • Calcium: 66mg


  • Dressing:
  • 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
  • Salad:
  • 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


  1. To prepare dressing, combine the first 9 ingredients in a blender; process until smooth, scraping sides.
  2. 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.
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