In a 2-quart sauce pot, bring 6 cups of salted water to a boil. While the water heats, season the tuna with salt and pepper. Trim the stems from the beans. Add the beans to the boiling water and cook until just tender, about 5 minutes. With a slotted spoon, remove the beans and rinse with cold water. Reserve the cooking water.

Return the salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Reduce to a simmer. For a soft yolk cook 5 minutes, for a firm yolk, cook for 7 minutes. When the eggs are done remove from the water and rinse with cold water until cool. Peel the eggs and cut in half.

• While the eggs cook:

• Slice the shallots.
• Coarsely chop the olives and capers.
• Slice cherry tomatoes.
• Juice the lemon.

In a 12-inch cast iron skillet or grill pan over medium high heat, warm 2 tablespoons oil until hot but not smoking. Cook the tuna until seared, about 2 minutes on each side for rare, about 4 minutes on each side for medium. Cut the tuna against the grain into ¼-inch thick slices. In a small bowl, whisk the mustard with 1 tablespoon lemon juice and 2 tablespoons oil and season with salt and pepper.

Toss the mixed greens with some of the dressing and divide between two plates. Add the beans, eggs, capers, olives, tomatoes and top with sliced tuna. Serve the remaining dressing on the side.