Peppery Tuna with Dilled Potato Salad

The Good News This recipe combines omega-3-rich tuna and potassium-rich potatoes in an utterly delicious mustard-and-herb dressing.

Plus: More Seafood Recipes and Tips

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  • Servings: 4

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  • 1 pound small red potatoes
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon crushed red pepper
  • Kosher salt and freshly ground pepper
  • Four 6-ounce tuna steaks
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons chopped dill
  • 2 cups packed baby greens

How to make this recipe

  1. In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain and let cool.

  2. In a spice grinder, grind the coriander seeds and fennel seeds to a powder. Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper. Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.

  3. In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper. Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing. Mound the potato salad on plates.

  4. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side. Set the tuna steaks over the potato salad and scatter the greens on top. Drizzle with the remaining dressing and serve.


One Serving 347 cal, 9 gm fat, 1.5 gm saturated fat, 22 gm carb, 3 gm fiber.

Contributed By Photo © Tina Rupp Published January 2005

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