4 oz. celery stalks
2 scallions
5 oz. tuna in olive oil
¾ cup mayonnaise
½ lemon, zest and juice
1 teaspoon Dijon mustard
4 eggs
½ lb Romaine lettuce
4 oz. cherry tomatoes
2 tablespoons olive oil
salt and pepper
Chop celery and scallions finely. Add to a medium-sized bowl together with tuna, lemon, mayonnaise and mustard. Stir to combine, and season with salt and pepper to taste. Set aside for later.
Add eggs to a sauce pan, and add water until it covers the eggs. Bring to a boil and let simmer for 5-6 minutes (soft-medium) or 8-10 minutes (hardboiled).
Place in ice-cold water immediately when done to make the eggs easier to peel. Divide them into wedges or halves.
Place tuna mix and eggs on a bed of romaine lettuce. Add tomatoes and drizzle olive oil on top. Season with salt and pepper to taste.