Have you ever thrown something together based on a-little-of-this, and a-little-of-that, and whatever-else-I-have-on-hand? That's where this recipe came from... it's got some of the flavors of a Niçoise salad (olives, lemony vinaigrette, and tuna of course), but feels generally Mediterranean in flavor. I've made it several times in the past few months, and serve it tucked into a pita, served open-faced on crusty bread, or with a plateful of crostini for scooping.
Also, this is fantastic made a day in advance, so that the flavors can mellow and meld, making it an ideal brown-bag lunch idea. I like serving it in my small Ball jars for easy transportation, and just because it looks pretty.