Bring a medium-large saucepan of water to boil.

Rinse and trim the stems of the green beans, and rinse potatoes, scrubbing off any dirt.

Slice cherry tomatoes in half.

Peel, then halve or quarter the hard-boiled eggs.

Boil green beans for 5-6 minutes, until crisp-tender, then remove with a slotted spoon and rinse in a colander under cold water.

Add the potatoes to the boiling water. Cook until just tender, about 15 minutes.

Drain potatoes and rinse with cold water, let cool slightly, and then slice or quarter.

While the vegetables are cooking, make the vinaigrette.

Whisk together vinegar, dijon mustard, and herbes de provence, then slowly whisk in olive oil until dressing emulsifies. Whisk in salt and pepper, taste, and add more seasoning if necessary.

Arrange green beans, potatoes, eggs, tuna, cherry tomatoes, anchovies, and olives in a different section on a large platter, and have diners help themselves. Or, place a small amount of each ingredient onto each plate.

Drizzle with dijon vinaigrette and serve.