Place the potatoes in a saucepan and cover with boiling water. Cook over medium heat for 10 minutes. Add the green beans and cook for a further 5 minutes or until the potatoes are tender and the beans are just cooked. Drain well and set aside to cool.
Place the quail's eggs, if using, into a saucepan with cold water to cover and bring to the boil. Reduce the heat and cook at a low simmer for 3 minutes. Rinse well in cold water. Peel the eggs carefully and place in cold water.
Toss the salad leaves with the parsley, chives and red onion in a large shallow bowl.
To make the dressing, mix the tapenade with the garlic, olive oil, red wine vinegar and balsamic vinegar, and season with pepper. Pour two-thirds of the dressing over the salad leaves and toss well to mix.
Halve the potatoes and arrange them on top of the leaves with the green beans, radishes, tuna, tomatoes, capsicums and olives. Halve the quail's eggs and add them to the salad. Pour over the remaining dressing, garnish with basil leaves and serve.