Prepare Aromatic Dressing Base: In the glass jar, combine the very finely minced red onion with the red wine vinegar. Allow this mixture to stand for at least 10 minutes to mellow the onion’s intensity. Add the Dijon mustard, fresh lemon juice, and extra virgin olive oil to the jar. Secure the lid and shake vigorously for about 45 seconds, or until the dressing is creamy and well-combined. Stir in the rinsed and lightly chopped capers and set aside.
Cook Orzo & Eggs: Fill the large stockpot with at least 4 quarts (approx. 3.8 liters) of salted water and bring to a rolling boil over high heat. Add the orzo pasta and cook following package directions, usually 10-12 minutes, until al dente (tender with a slight firmness). Carefully place the eggs into the boiling orzo water during the final 7-8 minutes of the orzo's cooking time to achieve perfectly jammy yolks.
Steam Green Beans: While the orzo and eggs are cooking, position the trimmed green beans in a steamer basket insert over 1 inch of simmering water in a separate, suitable saucepan. Cover and steam for 5-6 minutes, until the beans are tender-crisp and display a bright, verdant hue. Promptly transfer to cold water to halt cooking and maintain their color; drain thoroughly. Once cooled, slice them diagonally into 1-inch segments.
Toast Almonds & Prepare Zest: Place the slivered almonds into a small, dry skillet over medium-low heat. Toast for 2-4 minutes, agitating the pan frequently, until they become fragrant and achieve a light golden-brown color. Remove from heat at once and transfer to a small plate to cool entirely. Before juicing the lemon for the dressing, grate its zest.
Process Cooked Items & Vegetables: Once the orzo is cooked, drain it well using a fine-mesh sieve and briefly rinse with cool water to prevent clumping; set aside. Move the cooked eggs to an ice bath for 5 minutes to cool them rapidly, then peel and cut into quarters lengthwise. Prepare the cucumber by peeling, halving it down the middle, removing the seeds with a spoon, and then slicing into ½-inch thick crescents.
Assemble the Coastal Orzo Medley: In a large serving bowl or on a platter, spread the cooked orzo to create an even base. Artfully arrange the drained tuna, quartered jammy eggs, sliced cucumber, julienned sun-dried tomatoes, halved Kalamata olives, and steamed green bean pieces over the bed of orzo.
Dress & Garnish Lavishly: Give the vinaigrette one last energetic shake and drizzle it evenly over the assembled salad. You may gently toss the salad if you prefer, or serve it layered for a more structured presentation. Garnish generously with the toasted slivered almonds, freshly chopped dill, and reserved lemon zest immediately before serving.
