6 (5 oz.) cans of tuna, drained
12 hard boiled eggs
1/2 to 1 c. of mayonnaise
1 tbsp. curry
1 1/2 tsp. of flavored salt

Crumble tuna and chop eggs. Mix the mayonnaise, curry and salt together. Pour over tuna-egg mixture. Refrigerate for 2 hours. Line bowl with lettuce leaves and serve.