Prepare the vinaigrette: In a small bowl or jar, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, sea salt, and black pepper until well combined. Set aside.

Drain the tinned tuna, reserving the oil if desired for added flavor in the vinaigrette. Flake the tuna into large chunks.

In a large bowl, combine the rinsed cannellini beans, halved cherry tomatoes, Kalamata olives, sliced red onion, and chopped fresh parsley.

Add the flaked tuna to the bean and vegetable mixture. Gently toss to combine.

Arrange the mixed greens on a serving platter or individual plates. Spoon the tuna and bean mixture over the greens.

Artfully arrange the quartered hard-boiled eggs around the salad.

Drizzle the prepared lemon-herb vinaigrette generously over the entire salad just before serving.