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1 Whisk Lemon Juice, Oil, Shallot, Thyme, Basil, Oregano, And Mustard In Medium Bowl; Season To Taste With Salt And Pepper And Set Aside. 2 Bring Potatoes And 4 Quarts Cold Water To Boil In A Large Pot. Add 1 Tablespoon Salt And Cook Until Potatoes Are Tender, 5 To 8 Minutes. Transfer Potatoes To A Medium Bowl With A Slotted Spoon (Do Not Discard Boiling Water). Toss Warm Potatoes With 1/4 Cup Vinaigrette; Set Aside. 3 While Potatoes Are Cooking, Toss Lettuce With 1/4 Cup Vinaigrette In Large Bowl Until Coated. Arrange Bed Of Lettuce On A Serving Platter (I Used Two Serving Platters, Shown In The Photos). Cut Tuna Into 1/2-Inch Thick Slices, Coat With Vinaigrette. Mound Tuna In Center Of Lettuce. Toss Tomatoes, Red Onion, 3 Tablespoons Vinaigrette, And Salt And Pepper To Taste In Bowl; Arrange Tomato-Onion Mixture On The Lettuce Bed. Arrange Reserved Potatoes In A Mound At Edge Of Lettuce Bed. 4 Return Water To Boil; Add 1 Tablespoon Salt And Green Beans. Cook Until Tender But Crisp, 3 To 5 Minutes. Drain Beans, Transfer To Reserved Ice Water, And Let Stand Until Just Cool, About 30 Seconds; Dry Beans Well. Toss Beans, 3 Tablespoons Vinaigrette, And Salt And Pepper To Taste; Arrange In A Mound At Edge Of Lettuce Bed. 5 Arrange Hard Boiled Eggs, Olives, And Anchovies (If Using) In Mounds On The Lettuce Bed. Drizzle Eggs With Remaining 2 Tablespoons Dressing, Sprinkle Entire Salad With Capers (If Using), And Serve Immediately.
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