Add eggs to a pot of boiling water for 13 minutes. Remove from water, run under cold water and peel.
To make vinaigrette, use a blender to mix olive oil, honey, white wine vinegar and Dijon mustard until smooth.
Preheat a pan to medium high heat. Drizzle tuna with olive oil and sprinkle with salt and pepper. Sear each side for 2 minutes. Remove from heat and slice.
Toss greens with vinaigrette.
Layer tomatoes, cucumbers and green beans throughout the bowl.
Add cut eggs and olives. Top with tuna