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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

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 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.

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