1 head red or green leaf lettuce, washed and separated into leaves
6 oz. tuna loin packed in oil
1 large tomato, cut into eighths
2 hard boiled eggs, quartered
1 red onion, sliced
1. Line four salad plates with lettuce leaves. Divide tuna loin, tomato, eggs, and onion among the plates and arrange them neatly on top of the lettuce.
1/3 cup sherry vinegar
½ cup olive oil
salt and pepper to taste
2. Whisk together dressing ingredients. Pour over salads.