This sounded good as I like all the main ingredients. Making the lentils was easy as we eat them regularly throughout the winter. The olive tapenade (I used kalamata olives) was easy to make though it was the first time I made it from scratch. The preserved lemon I did not have the time to make and didn't know where to purchase one ready made. So I just used lemon zest instead. The tapenade was wildly flavorful with the tuna. I chose baby spinach for the bed of greens, ladled on the lentils, topped them with the tuna and tapenade. I added cherry tomatoes for color. It looked great! But I found the tuna and tapenade completely overwhelmed the lentils. So why add them I thought. I won't add them next time. I think lemon and tuna salad works just fine without them. I didn't have any rustic bread so I used wheat toast points to soak up the tapenade.