For the potatoes:
2 lbs. yellow new potatoes
Olive oil
Kosher salt and pepper
1/2 lemon
2 tbsp. capers
1/2 red onion, finely chopped
2 celery hearts

1. Bring a large salted pot of water to a boil and add the potatoes. Boil for about 15 minutes, or until easily pierced with a fork. Drain potatoes and allow to cool.
2. Once cool, cut potatoes in half and drizzle with olive oil, salt and pepper.
3. Add capers and red onion. Squeeze lemon on top.
4. Slice the yellow leaves from the celery hearts and add to the salad. Toss to blend.

For the tuna:
8 oz. yellowfin tuna steak
Kosher salt and pepper
Olive oil
Fresh basil

1. Heat a skillet over medium heat for about 5 minutes.
2. Meanwhile, sprinkle tuna steak with salt and pepper and drizzle with olive oil.
3. Once pan is heated, cook tuna steak for about a minute on each side, until just seared. Set aside.
4. In a blender (or with a mortar and pestle), take a handful of basil leaves, olive oil and salt and blend until a paste forms. Season to taste.
5. Slice seared tuna, top with basil sauce and serve atop potato salad.