Creamy Tuna Salad

Instructions

1. Boil Eggs: Gently place 4 eggs into boiling water and let them cook for about 10 minutes for nice hard-boiled eggs. Once done, transfer the eggs into ice water to cool down quickly, which makes peeling easier.
2. Prepare Eggs and Veggies: Peel the cooled eggs. Chop two eggs into small cubes and slice the other two into wedges. Chop 100g of celery and red onion, and slice 100g of cherry tomatoes into quarters or small cubes. Take one head of iceberg lettuce, remove the bowl, and chop it into large chunks.
3. Make the Dressing: In a bowl, add 1 cup of mayonnaise, ¼ cup of olive oil (or oil from the tuna can), the juice of one lime, 2 tbsp of honey, 1.5 tbsp of balsamic vinegar, and a good pinch of salt and pepper to taste. Mix until smooth.
4. Combine Salad: In a large mixing bowl, add the drained tuna, chopped celery, onion, cherry tomatoes, and egg cubes. Pour in the dressing and gently mix everything together until well combined.
5. Assemble and Serve: On a large salad tray, spread the chopped iceberg lettuce evenly. Then pile the tuna mixture on top. Arrange the egg wedges around the sides and pop a cherry tomato in the center. Serve fresh.