The Pasta Shop's Picante Tuna Salad

The Pasta Shop\'s Picante Tuna Salad
1/3 cup white onion
diced small, rinsed in cold water and drained
1/2 cup tomato
approximately 1-2 tomatoes depending on their size, de-seeded and diced small
1/4 cup cilantro leaves
diced fine
1 tbsp pickled jalapeno
about 2-3 de-seeded peppers depending on their size
1 whole lime
about 1/4 cup squeezed juice
2 cans olive oil-packed tuna
7 ounces each, drained
2 tsp Dijon mustard
2 tsp white wine
2 tbsp mayonnaise
2 tbsp red wine vinegar
1/4 cup olive oil
1 whole lemon juice
1/4 tsp salt
1/4 tsp white pepper
4 cups romaine
rinsed, spun, and chopped
We stumbled upon this salad at Berkeley's Pasta Shop on 4th Street. We ordered it because it was one of the few paleo options on the menu, but we ended up devouring it all because it tasted so good! We called them the next day to ask for the list of ingredients in the salad and they graciously shared it with us! Because this version of tuna salad has a relatively high proportion of lettuce, it's crunchy and refreshing ... the perfect thing to eat on a warm day.
For the tuna salad base, combine the onion, tomato, cilantro, jalapeno, lime, and tuna.
For the dressing, combine the mustard, white wine, mayo, red wine vinegar, olive oil, lemon juice, salt, and white pepper.
To serve, toss the romaine with the tuna salad and dressing right before serving.
If not enjoying immediately, store the tuna salad on the bottom of the container. Rest the romaine on top of it. At serving time, drizzle the dressing over the romaine and toss it all together.