Prepare the Vinaigrette: Crush a sprig of dried rosemary. In a shaker, mix 3/4 cup of olive oil, 6 tablespoons of wine vinegar, add salt, pepper, and the crushed rosemary. Shake well.

Cook the Green Vegetables: Prepare a bowl with ice water. Shell the fava beans, trim their ends, and cut the ends off the green beans. Wash the vegetables. Bring a pot of water to a boil over high heat. Cook the green beans for 5 minutes over medium heat. After 4 minutes and 30 seconds, add the fava beans for 30 seconds. Remove the vegetables and place them in the ice water for 10 minutes. Remove the skin and germ from the fava beans. Set aside in small bowls.

Cook the Eggs: Bring a small pot of water to a boil over high heat. Cook the 2 eggs for 10 minutes over medium heat. Place the eggs in ice water for 5 minutes. Crack the shells and then return them to the ice water. Remove the shells, rinse, and set aside in a small bowl.

Prepare the Fish: Open the can of tuna and drain the water into a sink, then press. Open the can of anchovies and absorb the oil with a paper towel. Cut 3 anchovies into fillets.

Prepare Vegetables and Herbs: Wash the bell pepper, radishes, cherry tomatoes, green onion, parsley, and basil. Core the bell pepper and cut half into strips. Trim the radishes and slice them into sticks. Cut the cherry tomatoes in half. Cut the eggs in half. Finely chop the green onion, parsley, and basil. Peel and crush the garlic clove.

Plating (1/2): On a large plate, arrange the lettuce leaves in a circle. Place the tuna in the center and the anchovy fillets in a star shape. Arrange the fava beans in the center, then the green beans, bell pepper, cherry tomatoes, radishes, and olives.

Plating (2/2): Arrange the eggs, then sprinkle with the herbs and garlic.