Tuna Salad, Italian Style

For a warm weather lunch or light supper.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2 (6 1/2ounce) cans tuna packed in oil, drained
• 3  teaspoons fresh lemon juice or 3  teaspoons fresh lime juice
• 4  teaspoons extra virgin olive oil
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped red bell pepper
• 1⁄4 cup  chopped green bell pepper
• 1⁄4 cup  chopped red onion
• 1  garlic clove, crushed through a press
• 6  leaves red leaf lettuce, rinsed and drained
• 1  cucumber, peeled, trimmed and cut into spears
• 1  medium carrot, peeled and cut into 1/4-inch thick diagonal slices
• 1⁄3 cup  pimento stuffed olive
• 2  hard-boiled eggs, peeled and halved

Directions

1. Turn the tuna out onto a plate; do not flake or stir.
2. Sprinkle with 2 teaspoons lemon juice and 2 teaspoons olive oil.
3. Sprinkle with the pepper and let stand.
4. In a bowl, combine the celery, red and green peppers, onion, and garlic; add in the remaining lemon juice and oil; toss to blend.
5. Add the tuna to the vegetable mixture; toss.
6. Arrange the lettuce leaves on a large serving platter or on individual plates.
7. Spoon the tuna mixture into the center; garnish with cucmber, carrot, and eggs.