Ingredients

For the Warm Tuna Salad Nioise:
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
Tip: To oven-roast peppers:1. Preheat oven to 45 degrees 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.



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