Tuna Salad, Italian Style - cooking recipe

Ingredients

2 (6 1/2 ounce) 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

Preparation

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