- 1 jar of Tonnino Tuna Fillets in Olive Oil
- 2 romaine hearts, shredded
- 1/4 head radicchio, shredded
- 3 Persian cucumbers, thinly sliced
- 4 hard-boiled eggs, quartered
- 1 avocado, sliced
- 4 radishes, thinly sliced or quartered
- Kosher salt
- Freshly ground pepper
- Arrange the romaine, radicchio, cucumbers, eggs, avocado and radishes on a platter, and season with salt and pepper.
- Arrange the tuna fillets on top.
- Dress the salad with the olive oil from the Tonnino jar.