tuna, avocado, and romaine salad with mustard and white wine vinaigrette

tuna, avocado, and romaine salad with mustard and white wine vinaigrette
3 tbsp white-wine vinegar
1 tbsp Dijon mustard
1/3 cup olive oil
salt and pepper
2 cans canned tuna
6 ounces per can, packed in oil
1 head romaine lettuce
large in size, chopped
1 bunch radishes
trimmed and sliced
2 whole avocado
peeled, pitted, and sliced
We were in the middle of moving from Glen Park to SOMA, and we were famished. We decided to have a quick sit-down lunch at the Higher Grounds Coffee House and crepe shop in Glen Park. The first bite of this salad made us feel human again. :)

We found this somewhat similar Martha Stewart recipe online and often make it with the oil packed Italian tuna from Costco. We still need to go back to Higher Grounds to benchmark our homemade version against its inspiration.
In the bottom of a large mixing bowl, combine the vinegar, Dijon, and olive oil with a whisk, then season with salt and pepper to taste. Reserve a few tablespoons of dressing, but leave most of it in the mixing bowl.
Add the tuna, lettuce, radishes, and avocado to the large mixing bowl. Toss to coat and combine.
Transfer the salad to the serving bowls. Drizzle with additional dressing and capers.
If preparing this salad in advance to enjoy later, simply store the dressing and salad separately. Hold off on slicing the avocado until the last minute. Combine and toss everything just before serving.