On a large plate or platter, arrange the gem lettuce leaves. In a small bowl, toss the cooked potatoes with 2 Tablespoons of the vinaigrette and season with salt and pepper. Pile next to the lettuce. Arrange the asparagus, haricot verts, fennel, radishes, tuna, olives and artichoke hearts on the platter. Using your fingers, tear the soft boiled eggs in half and arrange on the salad yolk side up. Drizzle the salad with more vinaigrette and sprinkle with flaky sea salt and freshly ground black pepper. Serve right away.