First make the dressing. Process tuna, red pepper, garlic, anchovy and the hazelnuts with the red wine vinegar and seasoning to give a smooth paste.
Keep the blades turning and gradually trickle in the olive oil. Pour into a large salad bowl and cross the salad servers over it.
Blanch the broad beans in boiling water for one minute then drain. Slit and remove the outer skins then cook the beans in salted water until just tender. Drain and refresh under the cold tap.
Pile the lettuce over the salad servers. Scatter the broad beans, cherry tomatoes and olives over the lettuce and nestle the quartered eggs among them.