Tuna Salad

Carrisa is busy preparing all sorts of delightful food, a most ambitious sounding menu, for Charlotte's baby shower this weekend.  Here is a recipe for the tuna salad that she will serve.  For those who are gluten-free, like myself, Carrisa suggested substituting romaine lettuce for bread or rolls.

Tuna In Romaine Lettuce

Ingredients

• 1/2 white onion, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup plus 4 teaspoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Coarse salt and freshly ground pepper
• 2 jars (7 ounces each) best-quality tuna packed in olive oil
• 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
• 2 heads Romaine lettuce, leaves separated
• 1 1/2 cups nicoise olives, pitted
• 8 hard-boiled eggs, peeled and thinly sliced

Directions

1. Put onions, 1/4 cup oil, vinegar, and 1/4 teaspoon salt in a medium bowl; season with pepper. Toss to combine. Let stand 10 minutes.
   
2. Add tuna and its oil to onion mixture. Add lemon juice and 1/4 teaspoon salt; season with pepper. Gently toss to combine.
   
3. Fill lettuce leaves with tuna mixture and top with olives, eggs, and tuna mixture, dividing evenly. Drizzle each with 1 teaspoon olive oil. Serve with lemon wedges.