Start by placing the baby potatoes in a pot of salted water. Bring to a boil and cook for about 12–15 minutes until fork-tender. Drain and let them cool slightly before cutting in halves.

In the same pot, gently lower the eggs into boiling water. Cook for 7–8 minutes for slightly soft centers. Transfer to cold water, peel, and slice in halves.

Bring a saucepan of water to a boil and add the green beans. Cook for 2–3 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop the cooking process.

Season the tuna steaks with salt and pepper. Heat a skillet over high heat with a drizzle of olive oil. Sear the tuna for about 1–2 minutes per side, leaving the center slightly rare. Let it rest before slicing.

In a bowl, whisk together olive oil, Dijon mustard, red wine vinegar, lemon juice, garlic, salt, and pepper until emulsified.

On a large platter, arrange the salad greens as a base. Add potatoes, green beans, cherry tomatoes, olives, and red onion. Place sliced tuna and eggs on top.

Drizzle the dressing over the salad just before serving. Toss lightly if desired, or leave it composed for a more elegant presentation.