Lemony Provencal Tuna And Potatoes In Dijon Vinaigrette
Bright lemon and herb flavors, combined with yellowfin tuna and tender potatoes is a wonderful dish to share. It's a perfect side dish or even a meal-in itself!
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Cooking tools:
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving platter
Ingredients
- 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 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
- 1 tablespoon each chopped fresh thyme, rosemary and parsley
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