Directions:

• Prepare hard-boiled eggs by placing eggs in a 2 or 4 inch deep perforated pan. Place eggs in steamer and cook for 12 to 14 minutes. Egg white and yolks should be firm and solid.
• Rinse eggs under cold running water and place in the refrigerator for at least 2 to 3 hours to completely cool. Eggs may be prepared a day in advance.
• Remove eggshells, rinse under running water, and dice.
As an option, purchased hard-boiled eggs may be used. CCP: Cool to 70° F within 2 hours and from 70° F to 41° F within an additional 4 hours. CCP: Hold for cold service at 41° F or lower.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly and drain well in a perforated pan/colander. Make 1 lengthwise cut leaving each root half intact and then cut across to make ¼” strips. Set aside.
• CCP: Hold at 41° F or lower.
• Weigh and then rinse cucumbers and cherry tomatoes under running water. Drain well in a perforated pan/colander.
• Dice cucumbers into ½” pieces. Cut cherry tomatoes in half. CCP: Hold at 41° F or lower.
• Prepare the dressing according to the recipe or use pre-made ranch. Fill gallon container with dressing. Insert condiment pump and place ¼ c (2 fluid ounces) of dressing into 2 oz. portion cups and cover with lid.
• CCP: Hold for cold service at 41° F or lower.
• Prior to assembly, place undrained tuna in pan. Crumble into smaller pieces using fresh gloved hand.
• Layer ingredients in a 20 oz. shaker salad cup in the following order:
• - ¼ c cucumber
• - ¼ c halved cherry tomatoes
• - 2 oz tuna (packed #16 disher)
• - ½ hard-boiled egg (about 2 Tbsp)
• - 1 c romaine
• Place the 4 oz. insert over the salad. Place the filled 2 oz. dressing cup on top of the 4 oz. insert, and then cover with domed lid. Serve with 2 oz. eq grain of choice. CCP: Hold for cold service at 41° F or lower.