Prep Time: 10 Mins
Makes: 4 Servings
12 romaine lettuce leaves
1 can (5 ounces) solid white tuna in water, drained
1 can (3 ounces) solid white tuna in water, drained
2 tomatoes, chopped
12 pitted kalamata olives
4 hard-boiled EGGS, chopped
2 tablespoons shredded Parmesan cheese
1. ARRANGE 3 lettuce leaves on each of 4 serving plates.
2. DIVIDE tuna, tomatoes, olives and eggs evenly among plates.
3. SPRINKLE each with cheese.
Serve with reduced fat Caesar dressing, if desired.
HARD-BOILED EGGS: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large). DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.