Healthy Tuna & Egg Salad

Place 6 eggs in small sauce pan filled with enough water to completely immerse all 6 eggs. Bring water up to a rapid boil, then shut off heat and cover pot with a well fitted lid. (I find this to be the best way to hard boil eggs) Let eggs stand for 5 minutes in boiled water. In the meantime, open cans of tunafish and drain. Flake tuna in a bowl and add 1 1/2 tablespoons of mayonnaise, mix well and set aside. Begin shelling hard boiled eggs, dry well and place into a bowl and begin mashing eggs with a fork. Once all the eggs are mashed, add the rest of the mayonnaise, the white vinegar and salt and pepper, mix well, set aside.

Wash all romaine lettuce leaves well and dry them well, being careful not to break them. Place them onto plates. Wash and dry all cherry tomatoes and slice in half. Cut and peel both avocados and slice. Place a heaping spoonful of tunafish on lettuce bed as well as a heaping spoonful of egg salad. Scatter the cherry tomatoes, kalamata olives, capers around the plate. Place 1/2 of sliced avocado onto each plate.

Note: I will sometimes add a little olive oil to the lettuce and tomatoes for flavor, but you can get creative with this dish!