Ingredients

• 1 head romaine lettuce
• 2 medium tomatoes
• 1 small red onion
• 1/2 cucumber
• 1 avocado
• 1 (7 ounce) can corn, drained
• 1 can tuna, drained (I use tuna fillet in olive oil)
• 1/4 cup olive (if you can find them, anchovy stuffed olives are the best!)
• extra virgin olive oil
• red wine vinegar
• salt and pepper

Instructions

1. Slice lettuce chiffonade style and arrange on a serving platter.

2. Slice tomatoes in wedges, the onion jullienne, the cucumber in quartered slices, and the avocado in thin slices and arrange over lettuce.

3. Break up tuna with a fork, and place in the center of the salad.

4. Drain corn, and arrange around tuna.

5. Garnish with olives.

6. Serve with oil, vinegar, salt and pepper on the side, so that each person dresses their own salad.

7. Other optional ingredients include pickled beets, pineapple slices, and grated carrots.