Tuna Salad Undone - Alton Brown

Ingredients

• 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 or chopped herbs
• 1/4 teaspoon black lava sea salt or flaky salt
• 1/2 lemon