Authentic Niçoise Salad

Steps

1. Cover the eggs with cold water by an inch in a small pot. Bring to a boil, then turn off heat, cover, and let sit for exactly 10 minutes.
2. Drain and rinse the eggs under cold water to stop cooking, then peel once cool enough to handle.
3. Tear the lettuce into large pieces, wash under cold water, and dry on a cloth or paper towel.
4. Cut the tomatoes into bite-sized cubes, toss with ½ tsp salt in a bowl, and set aside to release juices.
5. Seed the green bell pepper and slice into thin strips.
6. Peel the cucumber, halve lengthwise, seed with a spoon, and cut into ¼-inch thick half-rounds.
7. Slice the radishes thinly.
8. Slice the summer onion thinly, discarding the ends.
9. Peel and quarter the hard-boiled eggs.
10. Rub the cut garlic clove onto the bottom of two serving plates.
11. Place lettuce pieces evenly onto the plates.
12. In a large bowl, combine the fava beans, bell pepper, cucumber, radishes, onion, olives, and diced tomatoes (reserve the tomato juices).
13. Scatter the vegetable mixture evenly over the lettuce on both plates.
14. Top each plate with equal portions of anchovies, tuna chunks, and quartered eggs.
15. Stir the olive oil with the reserved tomato juices to make a dressing, then mix in the chopped basil, salt, and pepper.
16. Drizzle the dressing over each plate just before serving.