Flavor Bombs^® Niçoise Spring Salad

For the dressing:

• 2 scallions, coarsely chopped
• ¼ cup basil leaves
• 1-2 anchovies
• 1 garlic clove
• ⅓ cup extra virgin olive oil
• ¼ cup red wine vinegar
• Kosher salt

For the salad:

• 1 lb. sushi-grade Ahi tuna
• Extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• ¾ lb. baby Yukon gold potatoes, boiled 
• 1 Tbsp. whole grain mustard
• 1 head bibb lettuce
• ½ English cucumber, thinly sliced into rounds 
• 1 cup Flavor Bombs® Tomatoes, halved
• ½ lb. haricots verts, blanched
• 3 eggs, soft boiled, peeled and halved lengthwise
• Watermelon radish, thinly sliced
• 1 cup Niçoise olives (or kalamata)
• ¼ cup capers
• Edible flowers, for garnish (optional)