In a medium saucepan add in potatoes and cover with cool water by 1 inch. Bring water to a boil over high heat, then reduce heat slightly to med-high until water is at a low boil. Cook uncovered for 10-12 minutes, or until fork tender. Drain, rinse with cool water and let cool. Once cooled to the touch, slice into halves or quarters depending on the size of potatoes.

Heat a large frying pan over medium-high heat, add in olive oil. Add cooked potato quarters and fry for about 5 min. Sprinkle with rosemary and salt and keep frying for 3 more mins. Remove from heat and set aside.

While potatoes are cooking place eggs in a large saucepan. Cover them with cold water by 1 inch and bring to a boil over medium heat, let cook for 7 mins. Remove from heat and let cool completely.

While potatoes & eggs are cooking fill a small saucepan with 2 inches of cool water and bring to a boil. Add in green beans, cover and boil steam/boil for 3-4 minutes until slightly cooked and bright green. Drain and transfer to an ice bath for 2 minutes to cool and stop the cooking while retaining the bright green coloring. Dry with a clean tea towel and set aside.

In a glass jar add in all ingredients and shake well until emulsified together.

On a large plate or platter assemble salad by layering cherry tomatoes, potatoes, green beans, tuna, sliced eggs and capers. Drizzle over dressing and serve!