Bring a pot of water to a boil and place the eggs into it. Boil for 7 minutes and scoop the eggs out and into a bowl to cool.
Using the same water, add the trimmed green beans to it and boil for about three minutes. Drain and refresh under cold water.
Trim the bases of the lettuce and discard the first few outer leaves.
Separate the leaves and transfer to a colander to rinse with cold water. Place on a large platter once you shake the excess water from the leaves.
Slice the tomatoes in half and add to the lettuce
Place the baby potatoes in a microwave safe bowl and cover with a wet paper towel. Cook for about 4 minutes until soft when pierced
Place the olives onto the lettuce
In a non stick pan, heat the vegetable oil until very hot. Season each side of the tuna with salt and pepper and place into the hot oil. Cook for about two minutes and then flip the tuna over to repeat the process, keeping the fish rare in the center. Let the tuna cool while you build the salad.
Peel the shell from the eggs and slice each egg in half long ways placing them onto the lettuce. Add the potatoes and green beans to the lettuce.
In a small bowl, whisk the olive oil, garlic, white wine vinegar and salt and pepper.
Slice the tuna thinly against the grain and place on top of the salad. Add a few big handfuls of each fresh herb to the salad.
Pour a little dressing over the top before tossing and serve immediately.