1 Servings 10 min Cook
2 Extra large Egg
2 Cup shredded Lettuce
1 Can Tuna
2 Tbsp Light Mayonnaise
1 Medium (4-1/8" long) Scallions
1 Tbsp Olive Oil
1/4 Wedge yields Lemon Juice
Place eggs in a pot and cover with water.
Bring to a boil, remove from heat, cover, and let sit 10 minutes.
Peel and shell eggs.
Tear the leaves of the lettuce, wash and drain in a salad spinner or with a paper towel.
Spread the leaves over the bottom of the serving bowl.
Add drained and shredded tuna.
Top with hard-boiled eggs, mayonnaise, and freshly chopped spring onion.
Drizzle with extra virgin olive oil and lemon juice.