Condiglione (Italian Tuna Salad) - cooking recipe

Ingredients

1 (6 1/2 ounce) can tuna in vegetable oil, drained
1 tablespoon extra virgin olive oil
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 medium ripe tomatoes, cut into 1/2-inch cubes
1/4 cup diced yellow bell pepper
1/4 cup diced green bell pepper
1/4 cup diced cucumber
1/4 cup red onion, diced
1 garlic clove, crushed
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
6 large romaine lettuce leaves
2 large hard-cooked eggs, quartered lengthwise
1/4 cup oil-cured green olives, pitted
2 ounces asiago cheese, coarsely grated (or parmesan cheese)

Preparation

Turn tuna out onto saucer without flaking.
Sprinkle with 1 teaspoon each oil and lemon juice and season lightly with 1/4 teaspoon each of the salt and pepper.
Let stand at room temperature to marinate.
Just before serving, combine tomato, bell peppers, cucumber, onion, garlic, and herbs in mixing bowl.
Sprinkle with remaining 1 Tablespoon each oil and lemon juice and season with remaining 1/4 teaspoon each salt and pepper.
Toss gently to combine.
Add tuna and toss once.
Make a bed of romaine leaves on serving platter and spoon salad on center.
Arrange eggs around edge and sprinkle with olives and cheese.