Seared Tuna with Nicoise Potato Salad Recipe

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My husband and I traveled to Europe where we had the best Nicoise Salad with freshly caught tuna. This is my take on that fabulous meal. All you need is a fork and a piece of crusty baguette! —Cheryl Woodson, Liberty, Missouri

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Seared Tuna with Nicoise Potato Salad Recipe

Prep: 50 min. + cooling Cook: 5 min.

Yield: 4 Servings

50 5 55

Ingredients

3/4 pound fingerling potatoes, cut into 1-inch pieces
2 tablespoons olive oil
2 medium heirloom tomatoes, seeded and chopped
2 plum tomatoes, seeded and chopped
1 small red onion, chopped
1/2 cup pickled dill green beans, cut into 1/2-inch pieces
1/2 cup pitted Greek olives, chopped
2 hard-cooked eggs, chopped
1 tablespoon capers, drained
DRESSING:
1/4 cup olive oil
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon grated lemon peel
1 teaspoon anchovy paste
1/4 teaspoon pepper
TUNA:
4 tuna steaks (4 ounces each)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
French bread baguette slices and minced fresh basil, optional

Directions

Place potatoes on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat.
Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 10 minutes. Cool.
In a large bowl, combine the potatoes, tomatoes, onion, beans, olives, eggs and capers. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.
Brush steaks with oil; sprinkle with salt and pepper. In a large skillet, cook tuna over medium-high heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center. Cut into 1/2-in. slices. Divide potato salad among four plates. Top with tuna. Serve with baguette and sprinkle with basil if desired. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without baguette slices) equals 544 calories, 36 g fat (5 g saturated fat), 162 mg cholesterol, 859 mg sodium, 22 g carbohydrate, 3 g fiber, 34 g protein.

Originally published as Seared Tuna with Nicoise Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p196