Preheat oven to 240 degrees C. Place whole capsicums on cooking foil on baking tray on the top shelf. Roast 15 minutes, turning halfway through, or until blackened and blistered.
Remove capsicums from oven. Place cloth towel soaked in cold water on top. Leave 5 minutes. Peel away skin. Cut into broad strips.
Cut garlic in half horizontally and rub cut surface over inside of salad bowl. Tear lettuce into small pieces. Add capsicums and lettuce to bowl.
To make vinaigrette, whisk 2 tablespoons oil with vinegar until combined; add salt and pepper to taste.
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.
Drizzle vinaigrette on capsicum strips and lettuce. Place on a platter. Add tuna mixture and sprinkle with parsley.
smoked trout and roasted capsicum salad
Prepare capsicums as for main recipe. Mix with vinaigrette and arrange on a platter. Peel 4 large hard-boiled eggs, quarter and add to platter. Cut 200g smoked trout into strips. * Combine 100g light sour cream, 3 tablespoons yogurt, 2 tablespoons lemon juice and herb salt and pepper to taste. Stir in smoked trout and 1 tablespoon finely chopped fresh parsley. Spoon trout mixture over salad.