Grilled Tuna Salad Niçoise

• 1 1/2 pounds fingerling potatoes, halved
• 1 pound haricots vert or thin green beans, trimmed
• 4 (6-ounce) tuna fillets or tuna steaks
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 cups mixed salad greens
• 1 (10-ounce) container yellow or red grape or pear tomatoes, halved
• 1/2 cup kalamata olives
• 1/2 red onion, very thinly sliced
• 4 hard-cooked eggs, quartered

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0). Cook potatoes on well-greased grill grates 12 minutes or until tender. Toss with 2 tablespoons Caper Vinaigrette; set aside.
2. Cook haricots vert in boiling salted water to cover 4 minutes or until crisp-tender. Rinse with cold water; drain. Toss with 2 tablespoons Caper Vinaigrette; set aside.
3. Sprinkle tuna with salt and pepper. Grill on well-greased grill grates 3 minutes on each side (for medium-rare) or to desired degree of doneness. Cut into 1/4-inch-thick slices.
4. Arrange salad greens, potatoes, haricots vert, tomatoes, and next 3 ingredients on 4 serving plates. Top with tuna. Drizzle with remaining Caper Vinaigrette.

fingerling potatoes, haricots vert, tuna, salt, freshly ground black pepper, mixed salad greens, tomatoes, kalamata olives, red onion, eggs

Taken from www.myrecipes.com/recipe/grilled-tuna-salad-nicoise (may not work)