We really enjoyed this as our main dish salad this evening for dinner. The recipe made 2 large servings. I first tossed the lettuce (a mix of romaine mixed greens) with 2 tablespoons of EVOO and 2 tablespoons of red wine vinegar. The tuna was packed in water. I also place the sliced onions in ice water for about 10 minutes. I plated the lettuce then added the remaining ingredients. Thanks for sharing. Made for Spring PAC 2014.
Nice salad! We liked this for a change of pace. Easy & tasty,
I spent last summer in Spain as well, and frankly I started making tuna salads with lemon juice instead of balsamic, but the rest was the same. The only thing I miss is their tuna in sunflower oil! You can even add a few olives stuffed with anchovies or just chop up manzilla olives! Tastes great! Thanks for posting greenlove00!