Bring the chicken stock to a boil.  Add in rice.  As rice is added, the boiling will stop; bring back to a simmer and reduce the heat to keep at simmer.  Cover and cook 18 minutes.  Check on rice at 18 minute mark; if dry, add a half cup of water (or stock) and continue cooking covered for 5 more minutes.  Continue adding a half cup for 5 minutes until rice is cooked through.

Steam green beans 3 minutes (until slightly tender) and plunge into ice water bath to stop cooking.

Dice feta cheese in 1/8 to ¼ inch cubes

Dice red onion in ¼ inch cubes.

Halve grape tomatoes lengthwise.

Chop eggs quarters lengthwise and in half widthwise.

Drain capers.

Cut tuna steak into 4 long logs.  Season each tuna log with 1 tbsp olive oil, salt and pepper to taste (use more than you think you will need), and set aside.  Heat a cast iron skillet (or other high heat metal) on the stove to medium high heat, add 2 tbsp olive oil and move pan to spread around.  Add tuna steak logs and sear each side 30 seconds, turning each so that all 4 sides cook.  Remove from pan immediately when done searing so that they do not continue cooking.  Allow tuna logs to rest 3-4 minutes and slice each log into ¼ to ½ inch slices, against the grain.

Assemble the dressing; adjust flavors to your specific taste using those ingredients (EVOO, Sherry vinegar, feta brine, Dijon mustard, thyme).

Assemble each bowl: rice, green beans, tomatoes, red onion, feta, egg, capers.  And lay even portions of the tuna slices on each bowl. Enjoy!