This fresh tuna salad recipe is best for health-conscious eaters.  It uses chunk light tuna that is safer to eat compared to canned white tuna that can be high in mercury.  Instead of making the same mayonnaise-laden tuna, this light salad combines lemon juice and oil for a healthier dressing.

Ingredients:

1/4 cup lemon juice, 3 tablespoons extra-virgin olive oil, 1/2 teaspoon garlic salt, freshly ground pepper, 8 cups chopped hearts of romaine, 2 diced medium tomatoes, 1/2 cup sliced pimiento-stuffed green olives, 2 6-ounce cans chunk light tuna

Procedure:

1. To make the dressing, combine lemon juice, oil, garlic salt and pepper in a large bowl.
2. Combine the romaine, tomatoes, tuna and olives and drizzle with the prepared dressing.