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  • 6 to 8 ounces ventresca canned tuna, packed in olive oil
  • 4 leaves butter lettuce, rinsed and patted dry
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons finely chopped red or orange bell pepper
  • 1 tablespoon nonpareil capers
  • 2 tablespoons chopped hard-boiled egg
  • 1 tablespoon micro greens
  • 1/4 teaspoon black lava sea salt
  • 1/2 lemon

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