Freekeh and Frisée
This is a heretical bastardization of salade niçoise and salade aux lardons, whole-grains style. I like the cracked green wheat called freekeh here because its faint grassy, oceanic aroma complements the tuna so well, but regular cracked wheat or, really, any other whole grain would work well too. Instead of bacon lardons (if I'm making a salad, it very often means I don't want to have to cook anything fresh), I use similar-size strips of sun-dried tomatoes, whose texture, when softened a bit in the dressing, at least vaguely recalls that of lardons.
To hard-cook and peel eggs, put them in a small saucepan with just enough water to cover them. Place over high heat, cover the pan, and bring to a boil. Immediately remove from the heat and let stand, covered, for 8 minutes (for a creamy yolk) or 10 minutes (for a firm yolk). Drain, cover with cold water, and let stand until cool enough to handle. Tap the shell all over with the back of the spoon, then peel off the shell starting at the wider end. Dip back into the cool water to rinse them off, then use the eggs as desired.
Recipe notes
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