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 vinegar
Salt & pepper to taste

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.