1.    Bring a large pot of water to boil over high heat. Fill a large bowl with ice water and set aside. Gently lower the eggs into the boiling water, making sure they do not crack, then add the potatoes. Cook for 8 minutes. Remove the eggs from the boiling water and immediately submerge in the ice water. Add the haricots verts to the boiling water and cook for 2 minutes. By then, the potatoes should also be cooked through. To check whether the potatoes are done, a knife should easily slide through the center. Continue cooking for a few more minutes if the potatoes are not done. Drain the potatoes and haricots verts in a colander and submerge in ice water until cool. Once cool, remove the eggs, potatoes and haricots verts. Peel the eggs and set aside.

2.    In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dill and sea salt. Halve the potatoes lengthwise then toss with 2 tablespoons of the vinaigrette and set aside.

3.    On a platter, build the salad with piles of baby spring mix, potatoes, haricots verts, tuna, olives, tomatoes and radishes. Halve the eggs lengthwise and arrange on the platter. Drizzle everything with the remaining vinaigrette. Garnish with more dill springs, if desired. Add freshly ground black pepper to taste and enjoy!