Prepare Balsamic Vinaigrette, if using; set aside.
To serve, line 6 chilled dinner plates with torn mixed greens; top with shredded cabbage with carrot. Arrange chilled tuna, cheese cubes, hearts of palm, artichoke hearts, tomatoes, red onion, pepperoncini and olives on greens. Drizzle with Balsamic Vinaigrette. Garnish with egg slices and anchovy fillets, if you like. Makes 6 main-dish servings.
Stir together oil, balsamic vinegar, red wine vinegar, brown sugar, oregano, rosemary, salt, crumbled thyme and ground black pepper in small bowl.