Nicoise-Style Bistro Salad

• 48 each tuna steaks (2-1/2 to 4 oz. each)
• 1-1/2 qt. GREY POUPON Bistro Sauce
• 1 qt. Canned roasted red peppers, drained, pureed
• 1-1/2 gal. Fresh whole green beans, blanched
• 1-1/2 gal. small red potatoes, boiled, cut into 1-1/2-inch chunks
• 144 each romaine lettuce leaves, cut crosswise into thin strips

1. Grill fish until it flakes easily with fork.
2. Cover and refrigerate until ready to use.
3. Mix bistro sauce and pepper puree until well blended.
4. For each serving: Combine 1/2 cup each beans, potatoes and lettuce in medium bowl.
5. Add 2 Tbsp.
6. of the bistro sauce mixture; toss to coat.
7. Place on serving plate.
8. Top with 1 fish steak and an additional 2 tsp.
9. bistro sauce.

tuna, poupon, red peppers, green beans, red potatoes

Taken from www.kraftrecipes.com/recipes/nicoise-style-bistro-salad-97350.aspx (may not work)