Ingredients

Dressing:
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon chopped fresh tarragon
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Salad:
4 cups water
1/2 pound green beans, trimmed
1/2 pound quartered Yukon Gold potatoes
Six 6-ounce yellowfin tuna steaks
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
4 cups mixed salad greens (about 2 ounces)
1/4 cup nicoise olives
3 hard-cooked large eggs, halved

Directions

To prepare the dressing: Combine the first 6 ingredients in a small bowl, stirring well with a whisk. Set dressing aside.

To prepare salad: Bring 4 cups water to a boil in a large saucepan. Add beans; cook 2 minutes. Remove with a slotted spoon; plunge beans into ice water. Drain and set aside. Add potatoes to pan; cook 10 minutes or until tender. Drain potatoes, and set aside.

Prepare grill.

Sprinkle fish with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

Combine beans, potatoes, salad greens, olives and dressing in a large bowl; toss well. Place salad mixture on a large platter. Arrange tuna steaks and egg halves over salad mixture.

Makes 6 servings (serving size 1 cup salad mixture, 1 tuna steak and 1 egg half).

Nutrition information per serving: 295 cal., 7.5 g total fat (1.7 g saturated), 44.5 g pro., 10.1 g carbo., 2.3 g fiber, 183 mg chol., 362 mg sodium.