Salade Niçoise with Fennel Dusted Tuna

Ingredients

• 1 pound small red potatoes
• Salt
• 1/2 pound thin green beans
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons minced parsley
• 2 tablespoons minced tarragon
• 2 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Freshly ground pepper
• 2 tablespoons pure olive oil
• 2 pounds tuna steaks, cut 1/2 inch thick
• 1 teaspoon fennel pollen (see Note) or ground fennel seeds
• 10 ounces mesclun
• 16 anchovy fillets
• 1 pint cherry tomatoes, halved
• 1 cup Niçoise olives
• 1/4 cup chopped chives
• 2 tablespoons drained capers
• 8 hard-cooked large eggs, quartered
• Nasturtium flowers, whole and shredded (optional)

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