Heat 1 tablespoon of extra virgin olive oil in a skillet over medium heat. Add the torn sourdough pieces and cook for 5–6 minutes, turning frequently, until deeply golden brown and crunchy. Season with a pinch of sea salt and set aside to cool.

Arrange the sliced roasted red bell pepper strips across a large serving platter to form an even, colorful base layer.

Scatter the flaked oil-packed tuna generously over the bed of roasted peppers, keeping the chunks relatively large.

Scatter the green olives, Kalamata olives, drained capers, and crispy sourdough croutons evenly across the platter.

In a small bowl, whisk together the remaining 2 tablespoons of extra virgin olive oil, red wine vinegar, 1 tablespoon of fresh lemon juice, salt, and black pepper.

Drizzle the dressing evenly over the salad. Garnish with fresh parsley, snipped chives, an extra squeeze of fresh lemon, and freshly cracked black pepper. Serve immediately.