- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic salt
- Freshly ground pepper to taste
- 8 cups chopped hearts of romaine
- 2 medium tomatoes, diced
- 1/2 cup sliced pimento-stuffed green olives
- 2 (6 ounce) cans chunk light tuna, drained (see ingredient note)
- Whisk lemon juice, oil, garlic salt and pepper in a large bowl. Add romaine, tomatoes and olives; toss to coat. Add tuna and toss again.