Add eggs to a saucepan
and cover with cold water. Bring to a boil over medium-high heat, then turn off the heat and cover with a lid. Let the eggs sit undisturbed for 10 minutes. Remove the eggs
from the water and rinse under cold water to cool down. When cool enough to handle, peel
Toss together the tuna, red onions
, cherry tomatoes, celery, cucumber
, balsamic vinegar, basil
and some pepper. Mix to combine. Transfer to a serving platter, arrange the sliced eggs on top, and serve.