Boil the eggs using your favorite method.
My method is as follows: To a medium pot, add the eggs and enough water to cover the eggs by 1-2 inches or so and, optionally, a tablespoon of inexpensive table salt. Over high heat, bring to a boil. Once boiling, turn the heat to medium, and boil for 5 minutes. Turn off the heat, cover the pot, and keep them in the hot water for another 5 minutes. Transfer them to a bowl with ice-cold water and let them cool down until cool enough to peel. Afterward, when they’re cold, peel the eggs and slice them into quarters.

While the eggs are boiling, you can wash and dry the mixed salad.

Deseed the bell peppers and then cut them into thin slices.

Cut the tomatoes into wedges.

Make the salad dressing. To a bowl, add the lemon juice, salt, pepper, and rosemary. Whisk the mixture while drizzling in the olive oil.

Add half of the dressing to the salad mix and make sure everything is coated in the dressing.

Place your salad mix on the serving platter (or platters). We decided to serve it on two big plates, with each plate containing two servings. If you have a platter large enough, you could serve it all in one platter for 4-6 people.

Drain the canned tuna and add it on top of the salad mix. We used canned solid tuna (also known as canned tuna steak) in oil.

Add the sliced peppers.

Add the olives and the tomatoes.

Drizzle over the remaining half of the salad dressing.

Finally, top with chopped green onion, finely chopped parsley, anchovies, and the quartered hard-boiled eggs.