Boil the eggs and potatoes until cooked. Drain and cool.

Trim the green beans and blanch them in boiling water for a few minutes.

Drain the green beans and cool them in ice water.

Halve the cherry tomatoes and pit the olives.

In a large mixing bowl, combine the mixed greens, tuna, green beans, potatoes, cherry tomatoes, and olives.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Drizzle the dressing over the salad and toss gently to combine.

Slice the hard-boiled eggs and arrange them on top of the salad.