To make the dressing. Combine the olive oil and anchovies in a small saucepan over medium-low heat. Cook, stirring occasionally, until anchovies have broken down into the oil and disintegrated, 5 minutes. Remove from the heat and add the garlic, tossing to combine. Mix in the lemon juice, mustard, and a pinch of salt and pepper. Taste, adding more salt, pepper, and oil as needed. To make the salad. Place the potatoes and a tablespoon of salt in a large pot and fill with water. Bring to a boil over high heat and then reduce the to heat to medium, simmer 10-15 minutes or until the potatoes are just fork tender. Drain. Place the potatoes back in the hot pot. Cover the pot and let the potatoes steam for another 10 minutes. Meanwhile, pre-heat the grill to medium high heat. Toss the asparagus with olive oil and a pinch each of salt and pepper. Grill the asparagus for 3-5 minutes, turning 1-2 times throughout cooking, until light char marks appear. During the same time, grill the corn until charred all over, 5-8 minutes, turning 1-2 times throughout cooking. Once the corn is cool enough to handle, remove the kernels from the cob. While still warm, cut the potatoes in half and add to a large serving bowl, tossing them with half of the dressing. Arrange the salad greens, grilled asparagus, corn kernels, tomatoes, olives, radishes, tuna, and avocado around the potatoes. Drizzle the remaining dressing over the salad. Top with fresh herbs and eggs, if using. Serve slightly warm or at room temp.