Warm Kale and Tuna Niçoise

Name: Warm Kale and Tuna Niçoise
Ingredients: 6 small yellow potatoes; Salt and freshly ground pepper, to taste; 3/4 lb. (375 g) green beans; 3 Tbs. olive oil; 1/2 cup (2 1/2 oz./75 g) pitted Kalamata olives, halved lengthwise; 2 anchovies packed in oil, chopped; 2 garlic cloves, chopped; 2 bunches kale, stemmed and chopped; 1 lemon, halved; 1 lb. (500 g) sushi-grade ahi tuna; 4 hard-cooked eggs, quartered; 1/2 cup (3 oz./90 g) cherry tomatoes, halved; Extra-virgin olive oil, for drizzling