Place tuna in a bowl, do not drain. If using water packed Tuna, drain and add around 2tbs Extra Virgin Olive Oil. Separate tuna with a fork, add chopped tomatoes, chopped hardboiled eggs, Parmesan or other grated Italian cheese (optional), basil, and salt. Mix, plate , and garnish with a sprig of basil if you like.
If you prefer a dryer salad, you can remove the seeds and pulp from the tomatoes.
Pro Paleo Chef Tip!-To chiffonad, place basil leaves on top of each other facing the same direction. Roll into a tube, and cut at a 45degree angle. This will give you beautiful thin strips of basil or whichever other herb you’re using.