Place the halved potatoes in a pot, cover with cold water, and season generously with salt.

Bring to a boil, then reduce to a simmer and cook until fork-tender, about 12 to 15 minutes.

Remove the potatoes with a slotted spoon or spider strainer and transfer to a bowl. Let cool.

While the potatoes are cooking, combine the cherry tomatoes, capers, and 1 tablespoon of chopped herbs in a bowl.

Add a generous glug of olive oil, season with salt and pepper, and set aside to allow the tomatoes to release their juices.

Once the potatoes are no longer piping hot, drizzle generously with olive oil.

Add the zest from half a lemon, 1 tablespoon of chopped herbs, and season well with sea salt and freshly ground black pepper. Toss gently to combine.

Bring the same pot of water back to a boil.

Add the green beans and cook for 2 to 3 minutes, until crisp-tender.

Meanwhile, prepare an ice bath.

Transfer the beans directly to the ice bath to stop the cooking.

Once cooled, drain and pat dry.

Toss with olive oil, the zest from half a lemon, the juice of half a lemon, 1 tablespoon of herbs, sea salt, and pepper.

Bring the water back to a boil again.

Gently add the eggs and cook for 8 to 9 minutes — 8 minutes will yield jammy centers, while 9 minutes will be more firm.

Transfer immediately to the ice bath. Once cooled, peel and cut into halves or quarters.

Preheat a grill or grill pan over high heat.

Pat the tuna dry, then rub with oil and season both sides with salt and pepper.

Grill for 45 to 60 seconds per side, or until the outside is nicely charred and the center remains rare (or to your preferred doneness).

Alternatively, you can sear the tuna in a sauté pan or cast iron skillet.

Let rest for a few minutes, then slice thinly against the grain.

On a large platter or individual plates, arrange the greens in a thin, even layer.

Pile the potatoes neatly, followed by the green beans, then the marinated tomatoes.

Arrange the eggs, olives, and sliced tuna wherever they fit best. Add anchovies, if using.

Sprinkle with the remaining tablespoon (or more) of chopped herbs.

Drizzle with additional olive oil, squeeze the remaining lemon half over the top, and finish with a generous sprinkle of flaky sea salt and freshly cracked black pepper.

Serve immediately.