Tuna Salad with Avocado, Black Olive, Butterhead Lettuce & Lemon Vinaigrette
Chef Tom Colicchio
Tuna Salad Directions
- Combine tuna, olive oil, red wine vinegar, red onion, capers, oregano, salt and pepper in a medium bowl and mix well. Adjust seasoning as necessary and refrigerate until ready to use.
Lemon Vinaigrette Directions
- In a small bowl, combine the oil, lemon juice, shallots and salt. Whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover and set aside for 1 hour (remove the rosemary before using). Keeps well refrigerated for up to 1 week.
- Add whole leaf butterhead lettuce to a large mixing bowl and dress with lemon vinaigrette. Set aside.
- Add olives to tuna salad and spread across 4 slices of bread. Top with sliced avocado, dressed butterhead lettuce and remaining pieces of bread. Serve at room temperature.