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.

Dana Jacobi
Recipe by Cooking Light March 2007


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

141 calories; calories from fat 37%; fat 5.8g; saturated fat 1.1g; mono fat 0.5g; poly fat 1.5g; protein 10.2g; carbohydrates 14.7g; fiber 4.9g; cholesterol 15mg; iron 2.1mg; sodium 666mg; calcium 66mg.