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French Potato Salad with Pan Seared Tuna

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $$$$
Gatheredtable
adapted from Buvette by Jody Williams

Ingredients

  • 1.5 pounds of green beans, trimmed and sliced into 3-inch pieces
  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 3 tablespoon fresh chives, minced
  • 3 teaspoon fresh parsley, minced
  • 3 tablespoon capers, rinsed and minced
  • 3/4 cup fresh basil, finely minced
  • 5 fingerling potatoes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon dijon mustard
  • 2 tablespoons plain yogurt
  • 1/3 cup extra virgin olive oil
  • pinch of sea salt
  • 2 tablespoons canola oil
  • 1 pound tuna steak

Directions

Prep: 1. Trim green beans. 2. Dice/mince: shallot, garlic, chives, parsley, capers and basil. Make: 1. Steam potatoes for 8 minutes. Add beans and continue to steam for 5 minutes or until potatoes are tender. Remove and loosely cover with foil. 2. Combine vinegar, shallot, and garlic, in small bowl and let stand for 5 minutes. 3. Whisk in mustard, yogurt, and oil, until smooth. Stir in chives, parsley, capers, basil, and salt. 4. Coat beans and potatoes with 3/4 of vinaigrette, and let sit for 10 minutes. 5. Meanwhile, heat a pan to med-high and add canola oil. 6. Sear tuna for 2-4 minutes on each side, or until tuna is cooked as you prefer. 7. Top potatoes and green beans with tuna and remaining vinaigrette.

Notes

Grill the tuna as an alternative to pan-frying. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/

Goes great with these recipes

Warm Spinach Salad
Dinner Rolls
Lettuce Salad

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