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.
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!