Cook the potatoes in a skillet of boiling salted water until tender, about 12 minutes. Drain well.
Season the potato wedges with salt and pepper after they are cooked.
Trim asparagus of woody ends; blanch for 2 minutes in boiling water; cool quickly under cold water; drain well. Cut into 2-inch lengths. Set aside
In a small bowl, whisk together the chives, vinegar, shallot and honey. Slowly pour in the oils and whisk until the mixture is emulsified. Season with salt and pepper.
Heat vinaigrette in a saucepan over low heat until warm. Set aside.
Arrange greens on a platter or individual serving plates. Top with potatoes and asparagus, capers, radishes and quartered eggs.
Flake tuna over salad, dividing evenly.
Serving Suggestions: Serve with chive blossoms on top and drizzle with additional vinaigrette if desired.