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To make the dressing, whisk the oil, lemon juice, vinegar, and mustard until combined. Cook the pasta in a large pot of lightly salted water over high heat according to the package instructions until tender. Drain, rinse under cold running water, and drain well. Transfer to a large bowl and toss with a little olive oil. Meanwhile, cook the beans in a saucepan of salted boiling water for 45 minutes, or until crisp-tender. Drain, rinse under cold water, and pat dry. Add to the pasta. Preheat a ridged grill pan over high heat. Brush the tuna lightly with oil and season with salt and pepper. Place on the grill pan and cook, turning once, for about 4 minutes, until seared but rare inside. Cut the tuna into bite-sized pieces and add to the pasta. Add the eggs, lettuce, tomatoes, anchovies, and olives. Just before serving, add the dressing and toss well. Season with salt and pepper. Serve at once.
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table
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Rice-shaped pasta — soups, Greek salads, pilaf-style dishes
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Large olive wood salad bowl — toss and serve at the table