Ingredients:
1 head romaine lettuce
2 medium tomatoes
1 small red onions
1/2 cucumbers
1 avocados
1 (7 ounce) cans corn, drained
1 can tuna, drained ( I use tuna fillet in olive oil)
1/4 cup olives ( if you can find them, anchovy stuffed olives are the best!)
extra virgin olive oil
red wine vinegar
salt and pepper
Directions:
Slice lettuce chiffonade style and arrange on a serving platter.
Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.
Break up tuna with a fork, and place in the center of the salad.
Drain corn, and arrange around tuna.
Garnish with olives.
Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.
Other optional ingredients include pickled beets, pineapple slices, and grated carrots.
Servings: 6
Time preparation: 20 min.
Time total: 20 min.