Wash and spin lettuce, drizzle with olive oil, dust with a dash of salt, and refrigerate.

Place eggs in a large pan of cold water.

Bring to a boil and cover for 17 minutes.

Put pan in sink and flood with cold water.

Pour out most of the water and add ice to the brim, and let sit to cool the eggs.

Put a large pot of water on the stove to boil with a teaspoon of salt.

Clean the green beans.

Drop the beans in boiling water and cover to bring back to a boil.

Boil uncovered for 2-5 minutes, until bright green and crunchy.

Drain the beans in a colander and return to the pot.

Dump ice water from eggs into the pot to cool them and put eggs in the refrigerator.

Scrub potatoes, slice into 1/4-inch rounds, placing them in a pot full of cold water.

Drain the water, add fresh salted water, and bring to a simmer.

Drain beans, wrap in a clean towel, and refrigerate.

Cook the potatoes until tender, about 3-5 minutes.

Drain the water, reserving about 1/2 cup of the liquid.

Cover the pot and set aside for 3-5 minutes.

Mince the shallots.

Chop the parsley.

Turn potatoes into a large bowl.

Add shallots, parsley, wine vinegar, and some of the potato water.

Toss gently, and season with salt and pepper to taste.

Drizzle with olive oil, toss gently and add more potato water if needed.

Refrigerate the potatoes.

Make the dressing: Zest one lemon and mash it into a paste with the salt.

Put lemon paste, mustard, and the juice of the lemon into a mini blender, adding the olive oil a little at a time to make a nice emulsion.

Set the dressing aside.

Peel tomatoes and cut into bite-sized wedges, drizzle with dressing and refrigerate.

Rub tuna with olive oil, and sear over HOT fire 1-2 minutes per side, then grill 5-10 minutes over cooler part of grill to desired doneness.

Build the salads: Lay a bed of the lettuce on plates.

Place potatoes in the center on top of lettuce.

Place at the edges: tuna steaks, green beans, tomatoes, hard-boiled eggs, anchovies, and olives.

Sprinkle with capers and parsley, and serve with extra dressing on the side.