Prepare the hard-boiled eggs. Place the Egg (6) in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
Trim and cut Green Beans (8 ounce) into one-inch pieces.
Dice the Yellow Bell Pepper (1), Celery (1 stalk) and Red Onion (1/2 cup).
Pit and halve or quarter the Nicoise Olives (1/2 cup).
Drain the Sun-Dried Tomatoes in Olive Oil (1/2 cup) and thinly slice them.
Drain the Baby Artichokes (1 jar) and halve them. If using regular artichokes, quarter them.
Drain the Tuna (2 can) and flake the tuna.
Create a water bath. Fill a medium bowl halfway with ice and water. Set aside.
Fill a medium saucepan halfway with water. Add Kosher Salt (1 teaspoon) and fit the pan with a lid. Bring to a boil over high heat. Remove the lid and add the green beans. Cook the beans for 4-5 minutes until crisp-tender.
Use a spider or slotted spoon to scoop the beans from the water and plunge them into the ice bath to stop the cooking. Set aside.
Add the Farro (1 cup) to the bean water and cook for the time recommended on the package directions. When the farro is done, drain in a colander or sieve and return the farro to the pot.
Place the lid on the pot and set aside for about 10 minutes -- this last part allows the farro to steam a little in the pot. Remove the lid and fluff with a fork. Set aside without the lid to cool.
Meanwhile, in a large bowl add the bell pepper, celery, green beans, red onion, olives, sun-dried tomatoes, Capers (2 tablespoon), artichokes and tuna. Toss to combine.
Mince the Shallot (1).
In a small bowl, combine the zest and juice of the Lemon (1), shallot, chopped Tarragon (2 tablespoon), Champagne Vinegar (1 tablespoon), Olive Oil (1/3 cup), Dijon Mustard (1 tablespoon), Kosher Salt (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon).
Whisk to combine.
Add the farro to the vegetables and toss. Add the vinaigrette and toss so that vegetables and farro are coated with the dressing.
To serve, mound the salad on a plate. Halve or quarter the hard-boiled eggs and arrange them on or beside the salad. Serve.