Tuna Salad Undone

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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