Trim and discard any skin, bones or dark blood spots from the tuna and set aside. Add the rest of the ingredients to a deep saucepan and heat to 140 degrees. Add the tuna which should be submerged (temperature will drop) and with a diffuser, if you have one, bring temperature back to 125 degrees. If necessary add more California Olive Ranch extra virgin olive oil. Maintain this heat for 8 minutes or so or until the fish has whitened and shows a few tiny whiteish beads of protein.
Remove the tuna from the California Olive Ranch extra virgin olive oil and drain on a rack. Strain and save the California Olive Ranch extra virgin olive oil for other uses like mayonnaise. Tuna can be poached up to 2 days ahead and stored tightly covered in the refrigerator. Allow to come to room temperature when serving.
For the salad
Prepare the tuna and set aside. Toss the cut vegetables together with the parsley in a large bowl. Add the fruity California Olive Ranch extra virgin olive oil, salt and white pepper and toss again adjusting flavor to your own taste. Divide the salad among 6 plates. Top with tuna, caper berries and a few curls of Pecorino cut with a vegetable peeler.