Preparation Time: 30 minutes

Cooking Time: 15 minutes

Serves 4

1 red and 2 yellow bell peppers

1 clove garlic

1 large head green lettuce

4 tablespoons olive oil

2 tablespoons white balsamic vinegar

salt and freshly ground black pepper

1 can (180 g) tuna in water, drained

1 tablespoon small capers

1 tablespoon lemon juice

1/2 cup (125 g) sour cream

1 tablespoon coarsely chopped fresh parsley, for garnish

1. Preheat oven to 240°C. Place whole peppers on aluminum foil on baking tray. Roast 15 minutes, turning halfway through, or until blackened and blistered.

2. Remove peppers from oven. Place cloth towel soaked in cold water on top. Leave 5 minutes. Peel away skin. Cut into broad strips.

3. Cut garlic in half horizontally and rub cut surface over inside of salad bowl. Tear lettuce into small pieces. Add peppers and lettuce to bowl.

4. To make vinaigrette, whisk 2 tablespoons oil with vinegar until combined; add salt and pepper to taste.

5. Using a fork, break tuna into small pieces in a bowl. Add capers. Whisk remaining 2 tablespoons oil, lemon juice, sour cream and salt and pepper to taste and stir into tuna.

6. Drizzle vinaigrette on pepper strips and lettuce. Place on a platter. Add tuna mixture and sprinkle with parsley.

Per serving: 331 calories, 13 g protein, 28 g total fat, 8 g saturated fat, 46 mg cholesterol, 7 g carbohydrate, 3 g fibre.