Iceberg Salad with Tuna and Thousand Island Dressing
For the salad: Peel and halve the onion, and cut into thin strips. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs, and cut into strips. Rinse the tomatoes, remove stems and cut into 8 wedges. Drain the tuna and flake into large pieces.
Coarsely chop the iceberg lettuce, rinse and spin dry. Arrange the lettuce on individual plates. Top with the onion, bell peppers and tuna.
For the thousand island dressing: In a bowl, stir the mayonnaise with the whipping cream and ketchup, and season with the salt and chili pepper to taste. Stir in the brandy.
For serving: Drizzle the dressing over the salads and garnish with chives.