Click on a category to see more recipes in this category
Ingredients
2 Tablespoons lemon juice
3 Tablespoons extra virgin olive oil (EVOO)
1/4 Teaspoon salt, or to taste
1 Pound radishes, thinly sliced
2 Tablespoons fresh parsley leaves, chopped
3 Scallions, white & green parts, chopped
6 Large black olives, pitted & coarsely chopped
2 (6 ounce) Cans tuna, drained & coarsely mashed with a fork
2 Medium heads romaine lettuce, (heart only) washed, dried & torn into bite size pieces
Instructions
Whisk together the lemon juice, olive oil and salt in a small bowl.
Combine the radishes, parsley, scallions, olives, and tuna in a�medium size bowl.
Pour the dressing over the salad and toss to coat.
Divide the lettuce leaves among 4 plates. Top with the tuna salad.
Serve immediately.