TOSSED TonNino TUNA SALAD by Julie Greer

TOSSED TonNino TUNA SALAD by Julie Greer

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PREPARATIONS: 15 minutes – makes 8 servings

EQUIPMENT” Chef knife, cutting board, large mixing bowl

INGREDIENTS:

  • ·       1 head of fresh organic romaine Lettuce (roughly chopped in large pieces)
  • ·       1½ Jars TonNino’s (6.7oz) Yellow Fin Tuna Fillets in olive oil. Oil reserved for salad
  • ·       ¼ pound provolone cheese cut into cubes
  • ·       1 pint of grape tomatoes cut in half
  • ·       1½ cups Italian herb and garlic croutons
  • ·       Salt and pepper to taste (crushed red pepper flakes optional)

DIRECTIONS:

In a large salad bowl toss all the ingredients. Serve and enjoy.

Recipe and photo compliments of a longtime friend Julie Greer. Enjoy, Chef Charles Knight

TOSSED TonNino TUNA SALAD by Julie Greer