Meal Type, Salads, Entrées

Lemony Provencal Tuna and Potatoes in Dijon Vinaigrette

Total Time 4 Servings


  • 2 pounds assorted red, yellow and/or purple baby potatoes
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 2 teaspoons Herbs de Provence
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon crushed red chili pepper
  • 2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
  • 1 tablespoon each chopped fresh thyme, rosemary and parsley


  1. Bring a large pot of water to a boil over high heat. Add the potatoes and cook until just tender when poked with the tip of a knife, about 15 minutes. Drain the potatoes and transfer to a large serving platter.
  2. Whisk the olive oil, lemon juice, Dijon, garlic, shallot, Herbs de Provence, salt, pepper and chili in a small bowl until smooth.
  3. Top the potatoes with the Genova Yellowfin Tuna and spoon the vinaigrette over. Sprinkle with the herbs and serve.