Place the eggs in a small saucepan and cover them with cold water. Bring the water to a rolling boil over high heat, then reduce the heat to medium. Cook for about 10-12 minutes for hard-boiled eggs. Once done, drain the hot water and transfer the eggs to an ice bath to cool down quickly. This makes them easier to peel.

While the eggs are cooling, prepare your other ingredients. Peel and finely chop the red onion into small cubes. Halve the avocado, remove the pit, and scoop out the flesh.

Once the eggs are cool enough to handle, peel them and add them to a medium-sized bowl. Add the cubed avocado, chopped red onion, cottage cheese, and nutritional yeast to the bowl.

Drain the canned tuna well to remove any excess liquid, then add it to the bowl with the other ingredients.

Season everything with a few dashes of salt, black pepper, and a tablespoon of lemon juice. Feel free to adjust the seasoning to your taste.

Using a fork, mash and mix all the ingredients together until you have a well-combined, chunky spread. Don't worry if it's not perfectly smooth; a little texture is great!

Wash and thoroughly dry your romaine lettuce leaves. You'll want about 4-6 large, crisp leaves for two portions.