Warm Tuna Salad Niçoise

September/October 1991

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

Warm Tuna Salad Niçoise

Makes: 2 servings

Active Time:

Total Time:


  • 3 medium red potatoes, scrubbed and quartered (about 8 ounces total)
  • 1/4 cup red- or white-wine vinegar, divided
  • 2 tablespoons 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 tablespoons capers, rinsed
  • Lemon juice to taste


  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.
  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.

Tips & Notes

  • Tip: To oven-roast peppers:
  • 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
  • 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
  • 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
  • 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.


Per serving: 403 calories; 16 g fat (3 g sat, 11 g mono); 55 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 34 g protein; 8 g fiber; 506 mg sodium; 1446 mg potassium.

Nutrition Bonus: Vitamin C (226% daily value), Vitamin A (69% dv), Selenium (62% dv), Potassium (41% dv), Magnesium (31% dv), Folate (26% dv), Iron (19% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 4 very lean meat, 3 fat

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