Whisk together the dressing ingredients. Set aside.
Prepare an ice bath by placing ice and water in a large bowl. In a small saucepan, cover the eggs with water. Bring to a boil and cook the eggs for 6-7 minutes. Transfer immediately to the ice bath.
Fill a large saucepan with water and salt. Bring to a boil and add the green beans; cook for 2-3 minutes and transfer immediately to an ice bath for approximately 5 minutes.
Meanwhile, slice the tomatoes in quarters and place in a colander (either on top of a bowl or sink to drain). Sprinkle with salt and let the tomatoes drain out some of their juices.
Assemble the salad by tossing the greens with the dressing (using as much or as little dressing as you desire); plate in two servings and top with the green beans, tomato slices, hard boiled eggs (cut in quarters), thinly sliced shallot, and tuna (all divided between the two salads :)). A sprinkle of flaky sea salt on top is a must – it brings out all the flavors!