Do some prep: Trim the ends of 1 pound green beans. Bring a large pot of well-salted water to a boil (seasoned for pasta). Prepare an ice bath in a large bowl.

Boil and shock some stuff: When the water boils, add 1 ½ cups ditalini and give it a stir. After about 1 minutes of boiling, lower 4 large eggs into the water along with the pasta. Set a timer for 9 minutes. Once the timer goes off, use a slotted spoon or spider to scoop out the pasta and eggs and transfer them to the ice bath to cool. When the water returns to a boil, add another big handful of salt and then the prepped green beans. Set a timer for 4 minutes. After 4 minutes, taste the beans–if they are tender but snappy, transfer them to the ice bath along with the pasta and eggs.

Make the dressing: To a food processor or mini prep, add 1 ½ cups pitted Castelvetrano olives and 3 tablespoons of their olive brine, ¾ cup sliced pickled jalapenos and ½ cup of pickled jalapeno brine, and ⅓ cup olive oil. Finely grate two large garlic cloves right into the food processor. Pulse until a pesto-like consistency forms. Taste and add more salt or brine as needed.

Assemble: Set the eggs aside. Drain the ice bath, shaking off as much water as possible from the pasta and beans. Add the pasta and beans to a large bowl. Coarsely chop 1 small bunch of dill and add it to the bowl along with all of the olive dressing. Toss well to ensure everything is well coated. Peel the eggs, and tear or chop them into bite sized pieces, adding to the bowl as you go. Crack open 2 5-ounce cans of high quality oil packed tuna. Add the tuna to the bowl in large chunks. Season everything again with salt and lots of freshly ground black pepper and toss again lightly to combine. Transfer to a serving platter and scatter more sliced pickled jalapenos over the salad to finish. Drizzle with the reserved tuna oil, or more olive oil before serving.