• 2 cans white tuna, drained
• 12 cup-shaped romaine lettuce leaves
• 2 eggs, hard-boiled, peeled, and coarsely chopped
• 3 tablespoons grated Parmesan
• 1/4 cup bottled Caesar dressing
• Freshly ground black pepper
1. Make hard-boiled eggs.
2. Crumble the white tuna and divide between the romaine lettuce leaves.
3. Top with the hard-cooked eggs and a few tablespoons grated Parmesan.
4. Drizzle with bottled Caesar dressing. Sprinkle with freshly ground black pepper.