Cook nitrate-free bacon using your favorite method. See notes below.
Give romaine lettuce leaves a quick rinse if organic, or soak them in vinegar for a few minutes if not organic and rinse as usual. Dry them either in the lettuce spinner or with a towel. Set them aside to dry thoroughly while you make the filling.
Using fingers, crumble and break apart tuna into a <a href="http://amzn.to/1VrFa9T" target="_blank">medium size bowl</a>. Use a fork if necessary to break up the tuna. Add diced tomato and cooked and cooled bacon pieces. In a <a href="http://amzn.to/201FMDE" target="_blank">small bowl</a>, combine sour cream, mayonnaise (<a href="http://www.prepareandnourish.com/2014/11/homemade-mayonnaise/" target="_blank">make your own</a>), <a href="http://amzn.to/1q1v9nL"_blank">apple cider vinegar</a> and chopped fresh dill. Stir to combine well. Add 2/3 of dressing to the tuna, tomato and bacon mixture and toss until well incorporated.
Spoon tuna salad into lettuce leaves. Drizzle with remaining dressing. Enjoy immediately. If you're wanting to add more "shelf" life to this meal, hold off on adding tomato and lettuce. Keep the tuna salad (sans tomato) in a glass container in the fridge for up to 4 days.
Cooking Bacon: I know many people prefer cooking bacon in the oven. My favorite way to cook bacon crumbles is to cut bacon into small pieces using kitchen shears and throw them on a hot cast iron skillet over medium-high heat. Cook, stirring ocassionally. Remove bacon pieces with a slotted spoon and set them on a paper towel as usual to absorb excess fat. Be sure to save that bacon grease for later use.