Steps

1. Thinly slice the onion. **[Key Tip!]** If you find the raw onion too strong, soak it in water to mellow the flavor.
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2. Cut the cucumber in half lengthwise, then slice thinly on the diagonal.
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3. Remove the core from the tomato, cut it into 8 wedges, and then cut each wedge in half.
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4. Tear the sunny lettuce into bite-sized pieces.
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5. Heat **2 tbsp of vegetable oil** in a frying pan over medium-high heat. Use a bit more oil than usual.
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6. Once the oil is hot, gently slide **1 egg** into the sizzling oil.
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7. While basting with hot oil, cook one side until crispy. Flip and cook briefly. **[Key Tip!]** Use plenty of oil to achieve a "deep-fried" crispy texture.
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8. Reduce the heat to medium-low after the oil is heated, then add **another egg**. Baste with oil and cook until golden brown, then flip and cook briefly.
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9. In a large bowl, combine **1 tbsp soy sauce**, **1 tsp sugar**, and **1 tbsp vinegar**.
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10. Whisk the dressing ingredients thoroughly. **[Key Tip!]** Adding lemon juice or other citrus zest can also be delicious.
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11. To the bowl with the dressing, add the lightly squeezed **onion**, torn **sunny lettuce**, chopped **tomato**, and sliced **cucumber**.
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12. Add **1 small can of tuna**, drained to your preference, and the **2 crispy fried eggs**, along with their runny yolks.
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13. Mix everything thoroughly until well combined and flavors are integrated.
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14. Transfer the mixed salad to serving plates.
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15. Sprinkle with **coarse black pepper** as desired.
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