Ingredients

• 3 medium red potatoes, scrubbed and quartered (about 8 ounces total)
• 1/4 cup red- or white-wine vinegar, divided
• 2 tablespoon extra-virgin olive oil, divided
• Salt & freshly ground pepper to taste
• 8 ounces green beans, ends snapped
• 8 ounces tuna steak, cut into 1/4”-thick slices
• 2 cloves cloves garlic, minced
• 2 anchovy fillets, rinsed and minced, or 1 teaspoon anchovy paste
• 1/4 cup reduced-sodium chicken broth
• 1 1/2 teaspoons Dijon mustard
• 1 large red bell pepper, roasted (see Tip) and cut into thin strips
• 2 tablespoon capers, rinsed
• Lemon juice to taste

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Cooking Directions

Step 1

Place potatoes in a steamer basket over boiling water. Cover and steam until tender, 10 to 15 minutes. Transfer to a serving bowl, reserving steaming water. Add 1 tablespoon vinegar and 1 tablespoon oil and toss gently. Season with salt and pepper and set aside. Place green beans in the steamer basket, cover and steam until tender, 5 to 6 minutes. Remove from the steamer and set aside.

Step 2

Heat 1 1/2 teaspoons oil in a nonstick skillet over medium-high heat. Add tuna and saute until the flesh is opaque, 3 to 5 minutes. Spoon tuna over potato mixture. Add the remaining 1 1/2 teaspoons oil to the pan. Add garlic and anchovies and cook, stirring, for 30 seconds. Add remaining 3 tablespoons vinegar and broth. Bring to a boil, stirring, and boil for 1 to 2 minutes. Stir in mustard. Spoon over the potato mixture. Add green beans, red peppers, capers and lemon juice and toss gently. Taste and adjust seasonings.