Number of servings :
Cooking time: 25 minutes
Type of meal : | Salads | Salads
Special diet :
2 red bell peppers, cut lengthwise into flat panels
2 cloves garlic, peeled
454 g (1 lb) small red potatoes, quartered
1 red onion, halved and thinly sliced
75 mL (1/3 cup) chicken broth
45 mL (3 tbsp) red wine vinegar
30 mL (2 tbsp) light mayonnaise
1 mL (1/4 tsp) salt
1 L (4 cups) torn looseleaf lettuce
1 L (4 cups) torn iceberg lettuce
2 cans (6-1/2 oz each) water-packed chunk white tuna, drained
Preheat the broiler. Place the bell pepper pieces, skin-side up, on the broiler rack. Broil the peppers 10 cm (4 inches) from the heat for 10 minutes, or until the skin is blackened. When the peppers are cool enough to handle, peel them and cut into 5 cm (2 inch) wide strips.
In a large pot of boiling water, cook the garlic for 3 minutes to blanch. Remove with a slotted spoon. Add the potatoes and cook for 12 minutes or until firm-tender. Meanwhile, place the onion in a small bowl and cover with ice water. Let stand at room temperature while the potatoes cook. In a large bowl, whisk together the broth, vinegar, mayonnaise, and salt. Mash the garlic and add to the bowl.
Drain the potatoes and onion, and add them to the bowl along with the peppers and lettuces. Toss well. Divide the vegetable mixture among 4 plates and top with the tuna.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:994