6 to 8 ouncesventresca canned tuna, packed in olive oil
4leavesbutter lettuce, rinsed and patted dry
2tablespoonsfinely chopped shallot
2tablespoonsfinely chopped red or orange bell pepper
2tablespoonschopped hard-boiled egg
1/4teaspoonblack lava sea salt
ACTIVE TIME: 45 minutesminutes
TOTAL TIME: 45 minutesminutes
Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients.
Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg, and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon.