Ingredients:
For the Salad:
- 4 large leaves of butter lettuce or Romaine lettuce
- 1 cucumber, sliced into rounds
- 2 medium tomatoes, sliced
- 2 hard-boiled eggs, sliced
- 1/4 cup Kalamata olives or black olives
- Fresh dill or parsley for garnish (optional)
For the Tuna Salad:
- 1 can of tuna, drained
- 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped celery
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
Prepare the Tuna Salad:
- In a medium bowl, combine the drained tuna, mayonnaise, chopped red onion, chopped celery, Dijon mustard, and lemon juice.
- Mix well until all ingredients are combined.
- Season with salt and pepper to taste. Set aside.
Assemble the Salad:
- On a large plate, arrange the butter lettuce leaves to create a bed for the other ingredients.
- Place the cucumber slices, tomato slices, and hard-boiled egg slices in sections on the plate.
- Add the Kalamata or black olives in a small section.
Add the Tuna Salad:
- Spoon a generous portion of the tuna salad onto the center of the lettuce bed.
Garnish and Serve:
Garnish the salad with fresh dill or parsley if desired.
Serve immediately as a light and refreshing meal.
Enjoy!