Spanish Dinner Salad (Ensalata De Marina) - cooking recipe

Ingredients

1 (8 ounce) bag romaine lettuce, pre-washed
1 (6 ounce) can tuna in olive oil
2 roma tomatoes
1/2 onion, sliced
1/2 avocado, in bite-sized pieces (optional)
sea salt, finely ground
balsamic vinegar
extra virgin olive oil

Preparation

In a large salad bowl, cut up the tomatoes and add the sliced onions.
Add bag of romaine lettuce.
Add avocado and the entire can of tuna, with the olive oil. If I only have tuna with regular vegetable oil, I usually drain out as much of the oil as I can before adding the tuna.
Sprinkle a couple pinches of sea salt over the salad.
Douse with balsamic vinegar and olive oil. I have never measured the amount, so whatever suits your tastes. I usually use more vinegar than oil since the tuna has olive oil.
Toss well and serve.