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 vine

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.
 
 
 "For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)