Start by placing the eggs in a medium pot, covering them with an inch of water. Bring the water to a boil, then remove from heat, cover, and let the eggs sit for 8 minutes. Drain and place the eggs in ice water. Once cooled, peel and chop them.
In the meantime, fry the bacon strips in a nonstick skillet over medium heat until they're golden and crispy, which should take about 4 minutes per side. Transfer them to a paper towel to drain and then crumble them into bite-sized pieces.
In a mixing bowl, whisk together the mayonnaise, sour cream, lemon zest and juice, celery, the reserved tuna oil, most of the scallions (saving some for garnish), salt, and pepper. Gently fold in the tuna, most of the bacon, and egg, ensuring not to overmix.
Season your tomato slices with a sprinkle of salt and pepper.
Double up the lettuce leaves to create a sturdy base. Spoon some tuna salad onto each lettuce cup and add a slice of tomato.
Garnish with the remaining scallions, bacon, and egg. Serve and enjoy!
Servings 0