Tuna Salad

• 2 cans tuna packed in water, drained
• 1/3 cup Castelvetrano olives, chopped
• 1 baby cucumber, cut into small, confetti-sized pieces without the seeds
• 1/2 red bell pepper, cut into small, confetti-sized pieces
• 1/2 carrot, cut into small, confetti-sized pieces
• 2 scallions, cut into ¼” pieces

For the dressing

• 1/4 cup mayonnaise
• 1 lemon, juiced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon red wine vinegar
• 1/4 teaspoon black pepper

To assemble

• 2 cups shredded iceberg lettuce
• 1 lemon, juiced
• 2 garlic cloves, grated with a microplane
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper