- 2 cans white tuna, drained
- 12 cup-shaped romaine lettuce leaves
- 2 eggs, hard-boiled, peeled, and coarsely chopped
- 3 tablespoons grated Parmesan
- 1/4 cup bottled Caesar dressing
- freshly ground black pepper
- Make hard-boiled eggs.
- Crumble the white tuna and divide between the romaine lettuce leaves.
- Top with the hard-cooked eggs and a few tablespoons grated Parmesan.
- Drizzle with bottled Caesar dressing. Sprinkle with freshly ground black pepper.