Place eggs in simmering water and cook for 10 minutes once the water returns to simmer. Then transfer the eggs immediately to an ice bath for 5 minutes to stop cooking and make peeling easier.
4 large eggs
Chop the romaine lettuce into bite-sized pieces, dice tomatoes into 1-inch chunks, and thinly slice the red onion. Soak the onion slices in cold water for 10 minutes if you prefer milder flavor, then drain.
1 head romaine lettuce, 2 medium tomatoes, 1 small red onion
Drain canned tuna in a colander for 2 minutes, pressing gently to remove any excess liquid that could water down the dressing.
1 can canned tuna
Whisk together olive oil, vinegar, salt, and black pepper in a small bowl until the mixture looks cloudy and slightly thickened, ensuring a 3:1 ratio of oil to vinegar.
3 tablespoons olive oil, 1 tablespoon vinegar, salt, black pepper
In a large bowl, combine lettuce, tomatoes, onion, tuna, and quartered hard-boiled eggs. Add half the dressing first and toss gently. Taste and add more dressing as needed. Dress the salad no more than 10 minutes before serving to keep lettuce crisp.
1 head romaine lettuce, 2 medium tomatoes, 1 small red onion, 1 can canned tuna, 4 large eggs, 3 tablespoons olive oil, 1 tablespoon vinegar, salt, black pepper
