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 salt
• 1 medium ripe tomatoes, cut into 1/2-inch cubes
• 1/4 cup diced yellow bell pepper
• 1/4 cup diced cucumber
• 1/4 cup red onion, diced
• 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)
• 1 garlic clove, crushed
• 1/2 teaspoon fresh ground pepper
• 1/4 cup diced green bell pepper