Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Using a spider to slotted spoon, transfer potatoes to a plate to cool.

Refill saute pan with water and bring back to a boil. Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 6 minutes.

Meanwhile, prepare an ice water bath. Using a spider or slotted spoon transfer eggs to ice water bath.

Add green beans to simmering water and cook until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath with eggs and cool completely.

Meanwhile, for the vinaigrette, whisk together olive oil, lemon juice, shallot, dill, Dijon, honey and salt; season with pepper to taste.

Cut cooled potatoes in half. Drain green beans and eggs. Peel eggs then cut in half.

Arrange lettuce greens on a large platter then arrange potatoes, green beans, eggs, tuna, cucumbers, tomatoes, and olives over top.

Drizzle vinaigrette over salad and sprinkle with fresh dill over top. Season potatoes with salt and pepper.