(This is an old recipe that has been archived on the website. I am leaving the printer-friendly recipe here so that anyone who has enjoyed the recipe will still be able to find it.)


  • one 5 oz. can tuna, drained very well (see notes)
  • 8 cups romaine lettuce (see notes)
  • 1/2 cup cherry tomato halves
  • 1 T capers, chopped
  • 2 T thinly sliced green onions
  • 1/2 cup sunflower seeds
  • 1/4 cup your favorite Ranch dressing
  • 1/4 cup your favorite Vinaigrette dressing


  1. Put the tuna in a small strainer and let it drain well while you prep the other ingredients.
  2. Tear lettuce, wash well in salad spinner and spin until dry (or dry with paper towels if you don’t have a salad spinner).
  3. Cut the tomatoes, chop capers, and thinly slice green onions.
  4. Mix ranch and vinaigrette dressing.
  5. Put the drained tuna into a small bowl, and mix about 3 tablespoons of the dressing into the tuna, then mix in capers and green onions.
  6. Put the washed and dried lettuce into a large salad bowl and toss with enough dressing to moisten the lettuce. (You may not need all the dressing.)
  7. Add tuna mixture and toss with the lettuce.
  8. Add tomatoes and sunflower seeds to the top of the salad and serve.


I would greatly prefer Genova Tuna Packed in Olive Oil (affiliate link) for this salad. You’ll need 1-2 heads of Romaine lettuce.

If you’re making this to take for lunches, mix the tuna, dressing, capers, and green onions and keep the mixture in the fridge. Don’t toss the rest of the salad together until right before you eat it. The tuna mixture will stay good in the fridge for close to a week.

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