Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  8             ounces  tuna fillet
  1               thin  green beans -- (8 ounces) trimmed
  1       large   head  green leaf lettuce -- torn into bite-size
  2              large  tomatoes -- each cut into 8
  2                     hard-boiled eggs -- each cut into 6
  24            ounces  black brine-cured olives such as nicoise
                        OR kalamata
     1/2           cup  sun-dried tomato and spices salad dressin

Preparation:

Heat oil in heavy medium skillet over high heat. Season tuna with salt and pepper. Add to skillet and cook until just opaque, about 3 minutes per side. Transfer to cutting board. Cut into 1-inch cubes. Cook beans in large pot of boiling salted water until just tender, but still firm to bite, about 3 minutes. Drain. Run under cold water until cool to touch. Combine lettuce, tomatoes and green beans in large bowl. Add half of dressing and toss to coat. Divide salad among 4 plates. Divide tuna, hard boiled egg wedges and olives among plates. Drizzle with remaining dressing and serve. Prep Time: 15 minutes Cook Time: 10 minutes Makes: 4 servings This is a classic French dish, updated a bit by using seared fresh tuna. Or, if you prefer, canned white albacore tuna works fine, too. Serve the salad with a crispy French baguette and sweet butter.

Nutritional Information:

398 Calories (kcal); 26g Total Fat; (56% calories from fat); 20g Protein; 24g Carbohydrate; 424mg Cholesterol; 195mg Sodium