Bring a large pot of water to a boil over high heat. Add the potatoes and cook until just tender when poked with the tip of a knife, about 15 minutes. Drain the potatoes and transfer to a large serving platter.
Whisk the olive oil, lemon juice, Dijon, garlic, shallot, Herbs de Provence, salt, pepper and chili in a small bowl until smooth.
Top the potatoes with the Genova Yellowfin Tuna and spoon the vinaigrette over. Sprinkle with the herbs and serve.