- Three pieces of romaine
- 4-5 cornichon pickles
- 1 egg, hard-boiled
- 1 can water-packed tuna
- 8 black olives
- 1 tablespoon of vinaigrette dressing
- handful of fresh strawberries
- Arrange tuna, cornichons, black olives and egg on romaine.
- Drizzle with vinaigrette (it’s good to let the dressing marinate into the tuna, though I wouldn’t do this with a green salad.) Add a handful of strawberries to satisfy a sweet tooth.