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!

20 Minutes 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 oz. 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.


Find Genova Seafood in stores and online.