Start by making the creamy lemon dressing. In a small bowl, whisk together the grietine (sour cream), grietinele (cream), citrina (lemon) juice, aliejus (oil), salt, and pepper until smooth. Adjust seasoning to taste.

Peel the hard-boiled eggs. Chop one egg and leave the other whole or cut into halves for garnish.

In a medium bowl, combine the drained tunas and the chopped egg. Add about half of the creamy lemon dressing (or more, depending on your preference) and gently mix.

Arrange the salota (lettuce) leaves and sliced agurkas (cucumber) on a plate or in a bowl.

Spoon the tuna mixture over the greens and cucumber.

If using, cook the grikiai (buckwheat) according to package instructions. If adding sviestas (butter), stir it in after cooking. Serve the buckwheat on the side.

Drizzle a little more dressing over the top of the salad and garnish with the remaining egg and grated sūris (cheese).