MAKE THE DRESSING:In a bowl, whisk together mustard, olive oil, honey, lemon juice until completely combined. Slowly whisk in salt, black pepper, lemon zest, and worcestershire sauce. Add enough water to thin out to desired consistency. Set aside.
MAKE THE TUNA SALAD: Carefully flake the tuna and toss with giardiniera peppers, mint, and parsley. Add 3-4 tbsp of dressing and toss salad, being careful not to shred the tuna. Set aside,
ASSEMBLE THE SALAD: In a large bowl, toss salad greens, olives, tomatoes, capers, and anchovies with the remaining dressing*. Divide into four servings, add 4 pieces of egg, and tuna.
*you may not use all the dressing if you prefer less dressing, like me.