Seared Tuna with Nicoise Potato Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + cooling Cook: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + cooling Cook: 5 min.

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

Nutritional Facts

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

  • 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-boiled large 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
  1. Place potatoes on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil; toss to coat.
  2. Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring every 10 minutes. Cool.
  3. 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.
  4. 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.
Originally published as Seared Tuna with Nicoise Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p196

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