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Make the Traditional Vinaigrette.
Cook the green beans in salty boiling water for 10 minutes, then plunge into cold water and drain.
Cook the eggs in boiling water for 9 minutes, then transfer to a bowl of cold water to rest before peeling and cutting them in half.
To peel tomatoes, cut an X on the top of each tomato and remove the stems. Boil the tomatoes whole for 20 seconds, then immediately plunge into a bowl of cold water. Peel the skin off the tomato, then cut the flesh into quarters.
Arrange the green beans, salad leaves, bell peppers, celery and green onion in a large serving dish. Pour half of the dressing evenly over the salad base.
Garnish the top of the salad with the tomatoes, eggs, the tuna, olives and anchovy filets.
Drizzle the rest of the dressing over the salad, decorate with basil leaves and serve with a small bowl of olive oil on the side.