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Warm Tuna Salad Niçoise

Nutrition per serving    (USDA % daily values)
CAL
724
FAT
86%
CHOL
52%
SOD
33%

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Ingredients for 2 servings

2 tablespoons capers, rinsed

8 ounces green beans, ends snapped

1 large red bell pepper, roasted (see Tip) and cut into thin strips

Lemon juice to taste

3 medium red potatoes, scrubbed and quartered (about 8 ounces total)

8 ounces tuna steak, cut into 1/4”-thick slices

1 1/2 teaspoons Dijon mustard

2 tablespoons extra-virgin olive oil, divided

1/4 cup reduced-sodium chicken broth

2 anchovy fillets, rinsed and minced, or 1 teaspoon anchovy paste

2 cloves cloves garlic, minced

Salt & freshly ground pepper to taste

1/4 cup red- or white-wine vinegar, divided

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