Tuna Salad Salad - cooking recipe

Ingredients

2 (6 ounce) cans tuna (I love Kimmel's from the PNW, I buy it at Whole Foods)
1/2 cup mayonnaise (no Miracle Whip for me)
1/2 cup chopped celery (one to two stalks)
3 cups salad greens
olive oil
red wine vinegar
salt
fresh cracked pepper
2 hard-boiled eggs, peeled and quartered
2 stalks canned hearts of palm, sliced
1 red bell pepper, chopped into twice-as-wide-as matchstick pieces

Preparation

Mix the first three ingredients and set aside OR stop there and eat as is or use for tuna sandwich, tuna melt, etc.
Divide the lettuce between two plates; dress with oil and vinegar, salt and pepper.
Pack the tuna mixture into a 1-cup measure and turn out onto the middle of one of the plates of lettuce; repeat.
Place the egg quarters, hearts of palm slices, and chopped red bell pepper around the tuna; if desired, garnish the top of the tuna with three pieces of red bell pepper.
I like to crack fresh ground pepper over all at this point.