For the dressing: In a food processor, add the scallions, basil, anchovy, and garlic. Pulse until combined. Add in the red wine vinegar and extra virgin olive oil and pulse until smooth. Set aside until ready to serve.
For the salad: Place a large skillet over medium-high heat. Rub the tuna on all sides with extra virgin olive oil and season with Kosher salt and freshly ground black pepper. Sear the tuna for about 1-2 minutes a side (for rare). Transfer the tuna to a cutting board and slice.
In a large bowl, toss the potatoes with the whole grain mustard. Season to taste with Kosher salt.
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