Bring a saucepan of water to a boil over high heat. Add the egg and boil for 8 minutes. Drain and cool in ice water. Peel the egg and slice it into quarters.
Place the baby greens on a large plate, then add the tomato wedges, radishes and egg quarters around the perimeter. Top with the celery and celery leaves, bell pepper, artichoke, beans, onion and olives. Mound the tuna on top. Drizzle with the olive oil and vinegar, then sprinkle with salt and pepper. Finish with the basil leaves on top.
To keep your artichoke heart from browning, place it in a bowl of ice water with a few lemon slices before slicing for the salad.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.