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1
Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste.
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2
Transfer to a small bowl and stir in lemon juice, zest and mustard.
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3
Using a whisk, slowly pour in olive oil while stirring constantly.
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4
Adjust seasoning as needed.
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5
Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water.
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6
Salt the water and bring to a boil.
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7
When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more.
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8
Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are).
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9
Drain vegetables and let sit until cool enough to handle but still quite warm.
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10
Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette.
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11
When completely cool, toss in chopped basil.
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12
On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using.
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13
Scatter olives over the top and drizzle with remaining vinaigrette.
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14
Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
