Dressed-Up tuna fish salad


  • one head of romaine lettuce, torn
  • 1-pint cherry tomatoes halved
  • four hard-cooked eggs, dig
  • wedges
  • 4 ounces Swiss cheese, julienned
  • a pair of (6 ounces) cans of lightweight water-packed tuna
  • 1/2 cup sliced purple onion
  • 1/2 cup olive or oil
  • three tablespoons balsamy or red
  • acetum
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


organize romaine on four salad plates. prime with tomatoes, eggs, cheese, tuna, and onion. in a very jar with a tight-fitting lid, mix the oil, vinegar, oregano, salt, and pepper. Drizzle over salads.

Serve immediately.

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