Begin by bringing a medium pot of water to a rolling boil. Carefully lower large eggs into the boiling water and let them cook for 8-9 minutes. Once done, transfer the eggs immediately into an ice bath to stop the cooking process. After a few minutes, peel the eggs and set aside.

In the same pot of boiling water, add baby potatoes. Cook until tender, which should take about 10-12 minutes. In the last 3 minutes of cooking, add fresh green beans to the pot. Once both veggies are done, drain them and quickly plunge into an ice bath to retain their vibrant colors and crispness. Set aside to cool while you prepare the dressing.

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, and fresh chives, if using. Season with kosher salt and black pepper to taste.

On a large platter, arrange a bed of soft lettuce leaves. Layer the halved boiled eggs, cooked potatoes, halved cherry tomatoes, sliced cucumber, olives, and chunks of canned tuna on top.

Drizzle the remaining dressing over the assembled salad, letting it enhance the natural flavors. Season with additional salt and pepper if desired.