Lemony Provencal Tuna and Potatoes in Dijon Vinaigrette

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

Directions

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.