A good amount of lettucewashed and chopped if there are big leaves - any variety works
Salt and pepper
Fresh chopped parsley for garnish
Place 4 eggs in a small pot and cover with cold water. (Or use more eggs and reserve the rest for another use - I'm sure they'll go quick). Put the pot on the stove at high heat. When the water boils, turn off the flame and set a timer for 8 minutes. Meanwhile, light a broiler or grill. Rinse and pat dry the tuna with paper towels, then sprinkle with a good amount of salt and pepper.
Cook the tuna for no more than 1 minute per side. You can also do this in a pan with a little oil but I like the char of the grill. Remove the tuna promptly to a plate and place in the refrigerator so it does not continue cooking.
Make an ice bath of crushed or cubed ice with water in a bowl large enough for the eggs. When the egg timer goes off, immediately remove them from the pot with a slotted spoon and place them in the ice bath.
Put a mound of lettuce on each of 4 plates. Cut tomatoes into 7 or 8 wedges each and arrange them around the lettuce. Remove the egg shells and slice the eggs, placing one sliced egg on each plate. Take the tuna out of the refrigerator - it should be about room temperature - and cut thick slices against the grain. Arrange on top and sprinkle with parsley.
Serve with Dijon vinaigrette - dice 1 garlic clove really fine and combine with good olive oil, balsamic or other vinegar, and a tablespoon or so of Dijon mustard. Mix or whisk well.