For the dressing, combine 2 tbsp extra virgin olive oil and 1/2 tbsp sherry vinegar in a small bowl, finely grate 1 garlic clove, and 1 tbsp finely chopped fresh parsley. Season with a pinch of sea salt and black pepper, whisk, and set aside.
Strip the leaves from one head of romaine lettuce, stack them on top of each other, and roll tightly. Cut the lettuce in half horizontally and then cut vertically into 1-inch pieces. Place the chopped lettuce in a colander and rinse under cold water. Spin dry in a salad spinner (you can also use a tea towel) and place in a large serving bowl.
Thinly slice half a red onion and scatter over the salad. Halve eight cherry tomatoes and arrange them over the salad.
Drain the canned tuna in a colander, stir briefly, and add it to the salad along with the green and black olives and the vertically halved hard-boiled eggs. Season with sea salt and black pepper and drizzle with the dressing. Serve immediately. Enjoy!
Recipe from Spain on a Fork
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