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1
Bring a small saucepan of water to a boil.
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2
Add the eggs and cook for 6 minutes.
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3
Drain and run under cold water until cool enough to handle.
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4
Peel and cut each in half.
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5
Put the sun-dried tomatoes in a bowl and pour 1/2 cup hot water over them.
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6
Let stand for 15 minutes.
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7
Drain well and return to the bowl.
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8
Stir in the lemon zest, elderflower cordial, oil, lemon juice, and vinegar.
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9
Season to taste with salt and let stand.
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10
Put the potatoes in a medium pot and add enough water to cover by 2 inches.
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11
Bring to a boil, season with salt, then reduce the heat to maintain a steady simmer.
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12
Cook until a knife pierces through the potatoes easily, about 20 minutes.
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13
Drain well.
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14
When cool enough to handle, peel and cut into 1/4-inch-thick rounds.
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15
Bring a medium pot of water to a boil and generously season with salt.
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16
Fill a large bowl with ice and water.
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17
Add the haricots verts to the boiling water and cook until crisp-tender, about 5 minutes.
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18
Use a slotted spoon to transfer to the ice water bath.
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19
Once cool, drain well.
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20
Cut the tuna into 4 even strips.
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21
Heat a large skillet over high heat.
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22
When hot, add just enough oil to film the bottom.
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23
Season the tuna with salt and pepper on all sides, then add to the hot oil.
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24
Cook until seared on all sides, about 1 minute per side.
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25
The center should be rare.
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26
Cut each piece crosswise into 1/2-inch-thick slices.
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27
Combine the greens, potatoes, beans, olives, tomatoes, and almost all of the dressing in a large bowl.
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28
Gently toss until everything is evenly coated.
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29
Transfer to a serving platter and top with the tuna and eggs.
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30
Drizzle with the remaining dressing.
