Ingredients

• 4 cups cubed red potato (1 ¼ pound)
• ½ pound green beans, trimmed
• 1 8-ounce tuna steak
• ½ cup vertically sliced red onion
• ½ cup chopped fresh parsley
• 1 tablespoon chopped fresh tarragon
• ½ cup chicken broth
• 3 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 cups gourmet salad greens
• 1 cup cherry tomatoes, halved
• ¼ cup Niçoise olives
• 2 soft boiled eggs, cut in ½-inch slices

Directions

1. Cook the potatoes in boiling water for 6 minutes or until tender; remove with a slotted spoon.
2. Add green beans to boiling water, and cook 3 minutes or until crisp-tender. Drain.
3. Prepare grill or broiler. Place the fish on a grill rack or broiler pan coated with cooking spray; cook for 3 minutes on each side or until desired degree of doneness.
4. Cut the fish into ¼ inch slices.
5. Combine potato, fish, onion, parsley, and tarragon in a large bowl.
6. Combine the broth and next 5 ingredient (broth through pepper); stir well with a whisk.
7. Pour ½ cup broth mixture over potato mixture, and toss well.
8. Divide beans, greens, tomatoes and eggs evenly among 4 plates.
9. Top each serving with 1 ½ cups potato mixture and 1 tablespoon olives.
10. Drizzle 1 tablespoon of remaining broth mixture over each serving.

Notes