In a medium sauce pan filled half way with water, add your eggs
Bring the water to a gentle boil and once this happens, remove the pan from heat and place a lid on it and let it sit for 7-8 minutes.
Next make your vinaigrette by mixing all of the ingredients together in a small bowl and then set aside.
In a medium pan on your stove top add your potatoes and enough water to cover them completely. Bring to a boil and then reduce heat to medium and simmer until they are tender and can be pierced with a fork, about 10 minutes.
Drain your potatoes and place back in the pan and gently turn them a few times to help evaporate any excess water the potatoes have soaked up.
Now pour your potatoes in a bowl and add 1 tbsp of your vinaigrette and toss well. Set aside.
In the same pan you cooked your potatoes, add your green beans and enough water to cover them completely.
Bring to a boil and reduce heat to medium and cook for about 5 minutes or just long enough so that you can pierce them with a fork but not too long that they loose they vibrant green color.
When ready, drain and rinse under cold water and set aside. Now grab your cans of tuna and drain the oil from the tuna with a fine strainer.
Go back to your hard boiled eggs and drain the water and then run them under cold water for a minute. Peel the shells off of the eggs and cut them in half or in quarters.
On a large platter add your bibb lettuce.
Then begin adding all of your ingredients in clusters on top of your lettuce.
Lightly sprinkle salt and freshly ground pepper over your potatoes, egg and green beans.