Ingredients
Scale
- 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
Directions
- 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.