Boil the eggs to your preferred doneness. The ones in the photos are soft boiled and cooked 5 minutes from the time the water boiled. Cool eggs in an ice bath and peel them.
Cut off ends of green beans and cut them in half. Boil them for five minutes and then drain well.
Assemble green beans, olives, and tomatoes on a serving plate. Cut eggs and anchovies in half and assemble with rest of salad.
Open can of tuna and scoop out fish on plate. Drizzle remaining oil on salad.