For the salad, rinse beans, remove ends, cut in half crosswise, cook for about 10 minutes in a pot of boiling salted water, drain, rinse with cold water and drain again. Rinse tomatoes, pat dry and cut into eighths. Rinse lettuce, spin dry and tear into bite size pieces. Peel eggs and also cut into eight pieces.
Mix lettuce, beans and tomatoes in a large bowl.
For the vinaigrette, peel garlic and squeeze through a garlic press into a bowl. Mix garlic with lemon, mustard, cream, tomato paste and olive oil and season with salt and pepper.
Drain tuna and tear into pieces. Arrange mixed salad on plates, drizzle with the vinaigrette, and serve covered with tuna and eggs.