Combine Olive Oil, Lemon Juice, Dijon Mustard, Shallot and Herbs de Provence in a small jar or bowl and whisk together. Add kosher salt and fresh ground black pepper to taste
Place quartered potatoes in a small bowl and toss with 1 tablespoon of the prepared dressing
Loosely spread salad greens on your serving platter
Place tuna in small mound approximately the center of the platter, but touching one edge
Artfully arrange potatoes, green beans, tomatoes, radishes and olives around the tuna in such a way as to fill the platter
Drizzle entire salad with 2 - 3 TBSP of prepared dressing
Sprinkle capers over the top of the salad
Add kosher salt and fresh ground black pepper to taste.