Tuna, Avocado, and Romaine Salad
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Everyday Food, July/August 2003
- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
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Ingredients
- 1/3 cup olive oil
- 3 tablespoons white-wine vinegar
- 1 tablespoon Dijon mustard
- Coarse salt and ground pepper
- 2 cans (6 ounces) tuna, packed in oil
- 1 large head romaine lettuce, chopped
- 1 bunch radishes, trimmed and sliced
- 1 avocado, peeled, pitted, and sliced
Directions
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In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
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In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
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Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.
This is such a great salad. It's super easy to prepare, but, it's much better with the fancy imported tuna in the glass jar (ortiz, I think) I got it at Whole Foods. We eat this at least once a week in the summertime.