Ingredients
2-6 ounce cans water packed albacore, drained
4 hard cooked eggs, peeled
1 cup finely chopped inner celery stalks
3 tablespoons red onion, finely chopped
½ cup Pacifica Culinaria All Natural Avocado Oil Mayonnaise
¼ cup Pacifica Culinaria Wasabi Mayonnaise
1-2 tablespoons fresh flat leaf parsley-chopped
4 cups romaine or butter leaf lettuce
¼ cup capers, drained
1 cup small cherry tomatoes
¼ cup kalamata olives
Salt and pepper to taste
1 lime cut into wedges
Preparation
Put tuna in bowl, coarsely chop 2 eggs, and add to tuna. Cut remaining eggs in half lengthwise and set aside. Add celery, capers and onion to tuna, mix well with a fork breaking up the tuna into small pieces. Add mayonnaises, salt and pepper and parsley. Arrange lettuce in 4 wide, shallow bowls. Mound tuna on greens, garnish with remaining eggs, tomatoes, olives and lime wedges.
