Remove dark flesh and any skin from the tuna. Brush lightly with olive oil, sprinkle with salt and pepper and broil over medium flame until fish flakes easily with a fork. (Canned tuna packed in spring water may be substituted; but be careful to thoroughly drain). Set aside and let cool
In a large bowl, combine all ingredients except almonds and parsley. Flake tuna into small chunks and add to the mixture. Cover and chill through in the refrigerator.
To serve, line salad plate with red leaf lettuce and mount salad atop a 3 inch round toast crouton. Garnish with parsley, almonds and reserved rose petals.
As a note, a light dry white wine tastes wonderful with this salad.
Ingredients:
