extra-virgin olive oil
Freshly ground pepper, to taste
chopped hearts of romaine
medium tomatoes, diced
sliced pimiento-stuffed green olives
2 6-ounce cans
chunk light tuna, drained (see Ingredient note)
- Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.
Ingredient Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.
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