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1
Put the farro and a large pinch salt in a medium saucepan with water to cover by about an inch.
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2
Bring to a boil, then adjust the heat so the mixture bubbles gently.
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3
Cook, stirring occasionally, until the farro is tender but still has bite, 20 to 30 minutes.
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4
Add water if necessary to keep the grains covered; if any liquid remains by the time the farro is tender, strain it out.
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5
Meanwhile, bring another medium pan of water to a boil and salt it.
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6
Add the green beans and cook until bright green and crisp-tender, 2 minutes or so, then plunge them into a bowl of ice water or run under cold water to cool them.
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7
Put the anchovies, olive oil, lemon zest and juice, mustard, shallot and capers in a food processor and puree.
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8
Chop the tuna and parsley by hand and mix them in.
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9
(Alternatively, add the parsley to the food processor and pulse to chop, then add the tuna and pulse, once or twice, to blend.
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10
Dont puree the tuna but chop it well.)
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11
The mixture should be pourable; if it isnt, add lemon juice, olive oil or water to thin a bit.
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12
Add pepper, then taste and adjust the seasoning.
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13
Toss the farro, warm, with about half the dressing.
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14
Taste and adjust the seasoning, and pile it on a platter.
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15
Arrange the green beans, tomatoes, eggs and olives around the farro, as artfully as you like.
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16
Drizzle the remaining dressing over them and serve.
