Go Back
+ servings

Tuna Salad Undone

ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
Yield: 2 servings


  • 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


  • 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.