Warm Tuna Salad Niçoise

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Warm Tuna Salad Niçoise

Warm Tuna Salad Niçoise

With the increasing popularity and availability of fresh tuna, it makes sense to update the classic Mediterranean salad Niçoise with fresh fish rather than canned.

Serves 2

Prep Time 30 min

Total Time 40 min.


  • 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

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.