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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