Wash the romaine lettuce, drain and cut into 1/2 inch (1.2cm) ribbons. Drain canned tuna and set aside. Drain and rinse garbanzo beans. Dice the tomatoes. Quarter the four jumbo black olives. Cut the red pepper into strips. Whisk together all ingredients except oil, for the dressing. Add olive oil in a steady stream, whisking constantly.Toss romaine with 2 Tbsp. (30mL) of the prepared dressing. Place romaine in the middle of a large platter. Add all other ingredients to a bowl, toss with remaining dressing and place on top of the romaine. Serve.