Ingredients:
4 large bell peppers, halved &
deseeded
1 can tuna chunks in water, drained
2 hardcooked eggs, sliced
assorted lettuce, wash & pat dry



Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1 tbsp. parsley, chopped
1 tsp. salt
1/4 tsp. cracked pepper

Directions:

Roast or broil red peppers in an oven or grill. Cool. Peel off skin and cut into strips. Add tuna. In a salad bowl, arrange lettuce and top with red pepper and tuna mixture. Garnish with egg slices.

Serve with dressing:
Combine all ingredients in a bottle and shake. Leave for about an hour to let flavors blend. Shake well before adding into the salad. Makes 4 to 6 servings