Place the eggs in a small saucepan and cover them with cold water. Bring it to a boil over medium-high heat. Once boiling, reduce heat and let simmer for 9-12 minutes for firm, hard-boiled eggs. Afterward, transfer them to an ice bath for a few minutes to halt the cooking and make peeling easier.

In a separate pot, add the halved baby potatoes and cover with cold water. Bring to a boil and cook for about 10-12 minutes, or until they are tender when pierced with a fork. Drain and let cool, then cut into smaller halves if you desire.

In another pot, bring salted water to a boil. Add the green beans and blanch for about 3-4 minutes, until tender-crisp. Drain and quickly plunge them into ice water to maintain that vibrant green color.

In a small mixing bowl, add the red wine vinegar, Dijon mustard, anchovies, sea salt, and pepper. Whisk together until smooth; then slowly drizzle in the olive oil while whisking to create an emulsion. Fold in the chopped basil leaves.

In a large bowl, combine the greens, quartered tomatoes, olives, and capers. Add the cooked green beans and potatoes. Toss gently with a bit of vinaigrette.

Amidst the salad mix, place the tuna. Cut the hard-boiled eggs in half and place them on top. Drizzle a little more vinaigrette over the eggs for added flavor.

Finish with fresh basil leaves for garnish and serve immediately.