Tuna and Avocado Salad

Tuna and Avocado Salad

Adapted from: Tuna in Avocado Halves Gourmet | July 1999

Yield: Serves 2

Ingredients:
a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado, diced
Romaine lettuce

Preparation:

Dressing:
Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste.

Salad:
In another bowl combine tuna, keeping tuna in large chunks, and avocado. Season with salt and pepper. Place a bed of lettuce on a place, topping with the tuna and avocado mixture. Drizzle dressing over the salad.