INGREDIENTS

  • 1/3 cup red onions , minced
  • 1 1/2 teaspoons balsamic vinegar
  • 1 (6ounce)can tuna in olive oil , undrained
  • 3 cups cooked short-grain brown riceor cooked barley orcooked cooked cracked farro
  • 1 small red bell pepper or yellow bell pepper , seeded and diced
  • 1/3 cup pitted oil-cured black olives , chopped
  • 2 tablespoons capers , drained and rinsed and minced
  • 1-3 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1-2 tablespoon olive oil (optional)
  • 2 tablespoons fresh flat-leaf parsley or fresh tarragon , minced
  • 2 teaspoons fresh lemon thyme, chopped (optional)
  • salt , to taste
  • fresh ground black pepper , to taste
  • 6 cups romaine lettuce , loosely packed and shredded
  • radicchio , shredded and mixed with romaine (optional)
  • 1 lb fresh green beans , trimmed and steamed and cooled
  • 4 hard-boiled eggs , peeled and halved

DIRECTIONS

  1. In a small bowl, combine the red onion and vinegar. Set aside to soak for at least 10 minutes.
  2. Empty the tuna and oil into a large bowl. Flake tuna with a fork.
  3. Add cooked brown rice, bell pepper, olives, and capers.
  4. Stir in the onion and any unabsorbed vinegar.
  5. Add lemon juice, lemon zest (if using), olive oil (if using), parsley, thyme (if using), and salt and pepper to taste.
  6. To serve, place a bed or lettuce and radicchio (if using) on each plate and spoon the salad on top.
  7. Arrange green beans and eggs alongside.