Cook the eggs and potatoes in advance and allow them to cool.  In a hot pan, sear the seasoned tuna lightly.  Do not over cook the fish.  Put the seared tuna in a large bowl and add onions, tomatoes, sliced potatoes, eggs, olives and parsley.  Toss the salad lightly with a spatula as you add olive oil and lemon juice.  Season to taste with salt and pepper.

To serve, arrange salad leaves on a plate and place the tuna mixture on top.  Garnish with a lemon wedge, Bermuda onion and cherry tomatoes.

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Tuna Salad