2 med. tomatoes
8 Romaine lettuce leaves torn into 1/2 inch pieces
4 oz. drained canned tuna, flaked
1 tbsp. chopped green onion
2 tsp. olive oil
1/2 tsp. Dijon style mustard
1 tbsp. lemon juice
1 1/2 tsp. red wine vinegar
1 1/2 tsp. water
1/8 tsp. salt and pepper
2 tsp. chopped fresh parsley

Combine tomatoes, lettuce, tuna and onion in a salad bowl. In a small bowl combine oil and mustard and whip until creamy. Add lemon juice, vinegar, water, salt and pepper. Stir to combine. Pour dressing over tuna mixture and toss. Sprinkle with parsley.