1. Combine water and salt in medium-size saucepan. Bring to boiling. Stir in rice; cover saucepan and set aside for 10 minutes or until all the water is absorbed by the rice. Transfer to large bowl.
2. Gently stir Italian dressing into rice until rice is well coated. Gently fold in tuna, thawed green beans, olives and black pepper with a rubber spatula. Serve the salad immediately at room temperature, or refrigerate, covered, for several hours or until well chilled.
3. To serve, either at room temperature or chilled, arrange lettuce leaves on 4 plates. Spoon salad over lettuce leaves on each plate. Surround with tomato wedges. Makes 4 servings.