These a pleasantly flavored tuna rolls make a lovely light luncheon dish. Cut in half or thirds they also make tasty hors d’oeuvres.
Plunge lettuce leaves into boiling water. Remove after about 20 seconds and immediately plunge into ice water. Remove and let drain in a colander. Pat dry. Combine tuna with rice, capers, shallots, scallions, mint, salt, pepper, celery, ⅓ cup olive oil, and ¼ cup lemon juice. Using 3 tablespoons of the tuna mixture for each leaf, roll as you would for cabbage rolls (see Balanduke recipe), pushing in at one end with your thumb. Arrange on a serving platter and sprinkle with the remaining 2 tablespoons olive oil, 1 tablespoon lemon juice, and chopped parsley. Refrigerate for 2 hours before serving.