Ingredients

3 grilled tuna fillets, skinned & cut
in bite size pieces
1 head Romaine lettuce, in bite size
pieces
1/2 tsp. fresh dill
1 Tbsp. horseradish
1 Tbsp. lemon juice
1 1/2 Tbsp. capers
1 sm. red onion, sliced
3 Tbsp. herbed olive oil
2 Tbsp. herbed vinegar
Salt & pepper to taste

Cooking Instructions

Be sure to remove all bones form salmon. Place all ingredients in a large salad bowl with the exception of the olive oil and vinegar. Place in refrigerator to cool for 1 hour. Just before serving, add olive oil and vinegar and toss well. Serve with large croutons.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)