Bring a large pot of water to boil. Blanche the green beans in boiling water for 2-3 minutes, or until just tender. Plunge into an ice bath and cool completely.

Using the same pot of boiling water, make the eggs. Carefully lower the eggs into the boiling water and set a timer for 6½ minutes. Adjust the temperature of the water to ensure it’s steadily, but calmly, boiling. After 6½ minutes, use a slotted spoon to remove the eggs from the pot and immediately place them into a bowl full of ice water. Let the cool there for about 10 minutes, then carefully peel and slice the eggs. The yolks will be quite jammy and soft set.

Finally, using that same pot of boiling water, boil the potatoes. They will need to simmer for 8-10 minutes, depending on their size. When they are tender when pierced with a fork, remove from the water and plunge into an ice bath to cool.

While everything is cooling, prepare the vinaigrette. Put the red wine vinegar, mustard, garlic and honey in a small jar (we use leftover jam jars). Put the lid on and shake to combine. Add the olive oil, put the lid back on, and shake vigorously until the dressing is emulsified. Add salt and pepper to taste.

Assemble the salad. Line a large salad bowl with the baby lettuces. Carefully and evenly arrange the green beans, potatoes, olives, radishes, eggs, and red onions around the perimeter of the bowl. Gently mound the tuna in the center of the salad. Top everything with a generous sprinkle of fresh dill and a drizzle of the dressing. Season with salt and pepper, to taste. Serve immediately.