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Under 30 Minutes

Tuna, Avocado, and Romaine Salad

The crispness of the romaine lettuce and radishes contrasts nicely with the smooth richness of the ripe avocado slices and the saltiness of the tuna.

  • Prep:
  • Total Time:
  • Servings: 4
Tuna, Avocado, and Romaine Salad

Source: Everyday Food, July/August 2003


  • 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


  1. In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.

  2. In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.

  3. Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

Reviews (1)

  • adozeneggs 29 Dec, 2007

    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.

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